■^4 J 



C 





COOK BOOK 



Boise Merc. Co. 

=Limited 

712 Idaho St. Boise, Idaho, 

Cater to any trade seeking 

GOOD GOODS 

AND FAIR DEALING 

All Goods Guaranteed to be Exactly as Repre- 
sented or Money Back 




"PRICES ALWAYS CONSISTENT WITH QUALITY" 

Sole Boise Agents for 

JOHN BROWN & SONS' 

Shamrock Table Linens 

"Every cook praises his own broth." So do we praise our 
particular brand of table linens. We know from experi- 
ence, that for fineness and durability, beauty of design 
and perfection in quality for the exceptionally low prices 
asked, there is no other line of table linens that will com- 
pare with John Brown &. Sons' Shamrock Linens. 

WE CARRY COMPLETE LINE OF 

Linen Sets, Yard Goods With Napkins to Match, Doyleys, 
Lunch Cloths and Fancy Art Linens. 

Before buying your new linens, give us the pleasure of 
showing you our stock. 



COLUMBIAN CLUB 



Remember 



That if you want to get good 
results from your cooking 
you must use pure spices 
and extracts; these we make 
a specialty of. 



The Overland 

Pharmacy 



FineTable Linens 



Our Linen Department offers important advan- 
tages to those who want the best. Complete stocks 
of yard goods, matched sets and decorative linens. 



Falk Mercantile Co., Ltd. 

— ^ — c~Tf 



W. F. DOLAN & CO. 



Fresh Fruits, 'Poultry and 
Vegetables 

GAME AND OYSTERS IN SEASON 

Butter, Eggs, Lunch Goods, 
Cigars and Tobaccos. 

814 Main St. Both Telephones 173 Boise, Idaho. 




COOK BOOK 



J. J. VAN HULEN, Mgr. CASH MERCHANTS 

Wheeler-Motter Co. 

(Incorporated) 

WHOLESALE AND RETAIL 

Dry Goods, Clothing, Furnishing Goods, 
Carpets, Linoleum, 
Shoes, Cloaks, Suits and Millinery 



Idaho Dressed Beef 

p Co 

Wholesale and Retail Dealers in 

Fresh and Cured 

MEATS 

POULTRY and All Kinds of 
SAUSAGE 

110 Main St. Both Phones, 46 



When Serving the Dainties in This Book They Will 
Always Taste Better if Served 
on Nice 

China and Cut Glass 

Remember Ours is the Store that 
Caters to you in these 
Particular Lines 

'Che China Shop SELLER'S Ca P ito1 Holel $ l k- 



COLUMBIAN CLUB 



Imperial Paste 
Co. 

BUTTE, MONTANA 



High-Class Macaroni 

Vermicilli, Spaghetti, Noodles, and 
all styles of Paste. 

Our Goods are absolutely superior 
to any other on the market, and 
we sell them with this guarantee. 
They are made from genuine 
macaroni wheat and are absolutely 
free from adulteration of any kind, 
(including starch, cornmeal, chea- 
per flour, etc., usually added to 
cheapen cost) and are absolutely 
uncolored. 

Beware of noodles that look yellow, 
the eggs used in them will not color 
to amount to anything, and poison- 
ous coloring matter is often used. 



Davidson Grocery 
Company, 

WHOLESALE DISTRIBUTORS 



COOK BOOK 



Boise State Bank Ltd. 

Idanha Building 



Capital Fully Paid $50,000.00 

officers: 

Jno. T. Morrison, Prest. H. R. Ennis, Cashier 
John Ennis, Vice Prest. R. M. Roddy, Asst. Cash. 

Complete Commercial and 
Savings Departments 

We pay 4 per cent on Savings Accounts 
compounded semi-annually 

The Accommodating Bank Open All Day Saturday 



( Natatorium Coffee 
< Natatorium Tea 
Snow Drift Flour 



Natatorium Coffee is the finest coffee at any price sold 
in this market. Packed only in one and two 
pound cans. 

Natatorium Teas are good Teas. English Breakfast, 

Japan, Gunpowder, Ceylon and Oolong. Sold 

only in packages. 
Snow Drift Flour sustained its reputation for being 

the best flour by taking first premium at the 

State Fair. 



Davidson Grocery Co. 

BOISE, IDAHO 



COLUMBIAN CLUB 



Three New Recipes 



BREAD— 

A little flour; 
A bit of yeast; 
Some skill; 
A good hot oven. 

A DOLLAR- 

One nickel; 
Two dimes; 
Two bits; 
Fifty cents 

A Bank Account — 

One dollar to begin; 

Ten dollars soon; 

Some work; 

A little determination; 

One hundred dollars to your 

credit later on. 



Savings Department 

Capital State Bank 

of Idaho, Ltd. 

- /3 *uo(x* L - 



COOK BOOK 



Wise Piano H 



ouse 



Dealers in Reliable Musical Instruments 



Pianos and Organs 
Self-Playing- Pianos 
Cabinet Piano Players 

Talking Machines 
Phonographs 

Supplies & Records 



Boise, Idaho. 



Baker City, Ore. 



Walla Walla, Wash 



A TURNING POINT 

Your Son and Daughter Ought Each to Have 

A SAVINGS ACCOUNT 

Better start them at this bank at once, and encourage deposits to be made often. 
Do you know this may be the very turning point of their lives? 




Get a Home 
Savings Bank 
$1.00 opens an 
account. 
Do not wait 
for a large 
sum, for it 
may never 
come. 



We pay 5 per 
cent on Sav- 
ings Accounts 
where money 
is left on de- 
posit one year 
or longer. 4 
per cent per 
annum for 
six months 



Open Saturday Evenings From 7 to 9 

IDAHO TRUST AND SAVINGS BANK 

BOISE, IDAHO. 
Capital - - - $200,000.00 

B. F. OLDEN, Prest. JOHN D. DALY, Vice Prest. L. D. ALLRED, Cashier 



COLUMBIAN CLUB 



A 

Model Kitchen 

Is Not Complete Without 

A Great Majestic 
Range 

2,5000,000 PEOPLE 

in the United States, now enjoying food 
cooked in a Majestic Range, affirm that it 
is the best range 

IN THE WORLD 



THE GREAT MAJESTIC, 



It is made 
on honor, 
saves fuel, 
bakes 
quicker, 
cooks 
better, 
heaviest 
fire box 




It is indes- 
tructible 
made of 
malleable 
iron. 

Bodies and 
shelves 
last a 
lifetime. 



THE GREAT MAJESTIC. 



You can't do justice to the recipes in this 
cook book without 

A MAJESTIC 

Carlson- Lusk Hardware Co. 

BOISE, IDAHO 

Sole Agents for Southern Idaho 



THE 

lumbian Club Cook Book 

OF 

Tested Recipes 



COMPILED BY 

Household Economic Committee 

BOISE, IDAHO 

1906 



VHSSS OK 
THE SYMS-YOHK" COHPASI 
I !l ) I S K 



" 'Good cooks are born, 
not made,' they say; 

The saying's most un- 
true. 

Hard trying and these 
prime recipes 

WiH make good cooks 
of you." 



The Columbian Club Cook Book 



Weights and Measures 

4 Gills 1 pint 

2 Pints 1 quart 

4 Quarts 1 gallon 

16 Ounces 1 pound 

\ Kitchen cupful 1 gill 

1 ■ 1 " J pint or 2 gills 

4 " M 1 quart 

2 Cups granulated sugar, or 1 pint 1 pound 

2 \ 11 powdered sugar 1 pound 

1 Heaping tablespoon sugar 1 ounce 

1 Heaping tablespoon butter ) 2 ounces or I cup 

Butter size of an egg \ 

1 Cup butter J pound 

4 Cups flour 1 pound 

1 Heaping quart 1 pound 

8 Rounded tablespoons of dry material 1 cup 

16 Tablespoons liquid 1 cup 



4 



COLUMBIAN CLUB 



Measuring 

Exact measurements are an important factor in the success 
of cooking, therefore a definite understanding as to what a cup- 
ful or a spoonful means is requisite. 

A cupful^means one-half pint. 

A spoonful of butter, lard, sugar or flour means a rounding 
spoonful, as much rising above the spoon as is held in the bowl. 

A spoonful of salt or spices means only as much as the 
bowl holds, the top being smoothed off. A heaping spoonful 
means as much as the spoon can be made to hold. 

General Proportions 

5 to 8 eggs to 1 quart of milk for custards. 
3 to 4 eggs to 1 pint of milk for custards. 

1 teaspoon vanilla to 1 quart of milk. 

2 ounces gelatine to If quarts liquid. 

1 tablespoon flour to 1 cup liquid for thickening sauces. 

1 even teaspoon of baking powder to 1 cup flour (less if 
eggs are used) 

1 teaspoon (level) soda to 1 pint sour milk. 

1 teaspoon (level) soda to 1 cup molasses. 

Cooper's gelatine contains 2 ozs. to a package. 

Cox's gelatine contains 1J ozs. to a package. 

Baker's chocolate is divided into ounce squares. 

1 tablespoon sugar to white of 1 egg is right proportion for 
meringue. 

Milk is scalded when water in outside kettle boils. 
Use arrow root to thicken fruit juices, as it does not destroy 
color or cloud them. 

Courses 

The order of the dinner is soup, fish, flesh, fowl, salad, des- 
sert. These may be supplemented to any extent with entre- 
mets and entrees. Mets are the principal dishes; entremets 
the dishes served between the mets. Entrees are dishes which 
are served between any of the courses. 

% Outline 

First Course— Oysters, canapes, (caviare, cheese, an- 
chovy) cantaloupe. 

Second Course— Soup. 
Third Course— Fish, 



COOK BOOK 



5 



Fourth Course -Entrees, patties, sweetbreads, timbales, 
croquettes, etc. 

Fifth Course— Vegetables. 

Sixth Course— The joint or principal meat. 

Seventh Course— Frozen punch, cheese, omelette or souffle 

Eighth Course— Game. 

Ninth Course— Salad. 

Tenth Course— Puddings, sweet souffle, Bavarian cream, 

etc. 

Eleventh Course— Ice cream or frozen desserts. 
Twelfth Course— Coffee, liquors. 

Of the course given the first, fourth, fifth (vegetables 
served separately) seventh, and a choice of either the tenth or 
eleventh may all be omitted. 



... SOUPS ... 



"Too many cooks spoil the broth." 

In no way can the small odds and ends of 
various things be used more satisfactorily than in 
the making of soups. Stock has nutritive value in 
all cases, but at certain seasons of the year delicate 
cream soups are more acceptable if not more whole- 
some. 

Beans, peas, the various cereals, macaroni, 
single vegetables, or mixtures of many, all may be 
added to stock, milk, or water to make soup. Meat 
should be put through the chopper if it is to be serv- 
ed in the soup ; vegetables chopped or put through a 
sieve. 

SOUP STOCK 

Buy a knuckle or shank from the hind quarters 
of a beef, or left-overs of beef, veal, mutton or fowl, 
and add cold water in the proportion of one quart 
of water to each pound of meat and bone. Place 
in kettle and cook slowly. Never let soup boil 
rapidly; four to six hours is the regulation time. 
Do not put any salt or pepper in same until you 
have boiled it sufficiently to have the marrow come 
from inside the bone. Add one small onion stuck 
with five cloves, two bay leaves, salt and pepper 
to taste. Then strain off stock, put in cool place 
and allow the fat to harden, that it may be re- 
moved. 



Boise City Nat'l Bank. Capital, $100,000. Surplus, $100,000. 



COOK BOOK 



7 



VEGETABLE SOUP 

Slice or cut 3 turnips, 3 potatoes, 3 carrots, 
2 onions. Fry in butter until a light yellow, and 
add 1 bunch of celery and 2 leeks, if liked, cut in 
pieces. Fry for six minutes. Add 2 stalks of 
parsley, 2 cloves, salt and pepper and pour over 
1 quart of stock. Strain or not as preferred. To- 
matoes, corn, vermicelli, rice, peas, beans, a little 
left over baked beans are fine, and any or all can be 
used to change the flavor of vegetable soups. In 
the spring, green peas, shredded lettuce, asparagus, 
can be substituted. 

VEGETABLE SOUP 

Put a soup bone which has considerable meat 
on it in a kettle; cover it with cold water and 
simmer four or five hours, removing scum as it 
rises to top. Let stand over night, removing grease 
from top and adding one onion, one potato, parsley, 
celery, carrot and one can of tomatoes, and boil 
two or three hours. Just before serving thicken 
with flour and add salt and pepper to taste. This 
soup can be strained or served with the vegetables. 

Mrs. K. H. Johnson. 

STOCK FOR CONSOMME 

This stock is, as a rule, of rather better flavor 
than stock made entirely from beef. Purchase a 
shin of beef and a shin of veal, or what the butchers 
call a "knuckle of veal.' 7 Wipe both carefully with 
a damp cloth. Have them well cracked. Remove 
the meat from the bones and cut into squares. Put 
two tablespoonfuls of sugar and a sliced onion 
into the soup kettle to brown and burn. Then add 
the meat from the veal and beef. When this is 



GET YOUR PIANO AT EILERS — 709 Idaho St. 



8 



COLUMBIAN CLUB 



carefully seared add the bones and six quarts of 
cold water. Cover kettle and bring slowly to boil- 
ing point, then skim. Push the kettle now over a 
moderate fire where it will just bubble, not boil, for 
three hours. At the end of this time add one onion 
into which you have stuck twelve cloves, a bay 
leaf, a sliced carrot a few green tops of celery or 
a half teaspoonful of celery seed, and a salt spoon 
of pepper. Cover and simmer gently for another 
hour. Now strain the stock and stand aside to 
cool. When cold remove every particle of fat from 
the surface, and stock is ready for use. 

This consomme may be served with egg balls, 
force meat balls, marrow balls, spinach balls, suet 
balls, pea blocks, tomato blocks, curry, or macaroni, 
etc. , Marguerite Nolan Lemp. 

BROWN BANNOCK SOUP 

Have base of soup ready — salted, peppered — 
add 1 can tomatoes, 2 teaspoonfuls cinnamon, 1 
teaspoonful cloves, 1 teaspoonful alspice, 1 tea- 
spoonful nutmeg. Strain and thicken with a very 
little corn starch dissolved in water. Have in 
tureen two hard boiled eggs chopped fine, a slice 
of lemon for each plate. Add last 1 cup sherry 
and 1 cup maderia wine. Serve very hot. Pass 
with this soup toasted dice of white bread. 

For ten people. M. E. Ridenbaugh. 

CREAM OF CELERY SOUP 

Boil 12 stalks of celery, cut in small pieces, 
in 3 pints of water for half an hour, add half 
an onion and two blades of mace and pass through 
a sieve. Mix 1 tablespoon of flour and a heaping 
tablespoon of butter ; add to the soup Avith a pint of 



The Beri Best Olive Oil is positively pure. Joy's Pharmacy. 



COOK BOOK 



9 



milk and salt and pepper to taste. One cup of 
cream added just before serving makes a great im- 
provement. .Mrs. Geo. H. Stewart. 

ONION SOUP 

Put into sauce pan butter size of pigeon's egg. 
When very hot add three onions sliced thin, half a 
carrot, 2 outside pieces of celery, and 2 sprigs of 
parsley; stir and cook them until they are reddish 
brown, add one-fourth cup of flour, stir this until it 
also is brown. Add to this one and one-half pints of 
soup stock and one and one-half pints of milk. 
Season Avith salt and pepper. Let it simmer a few 
minutes. Strain over dry toast in fancy shapes 
or serve dry toast on table in each soup plate before 
serving soup. Mrs. Calvin Cobb. 

CLAM BOUILLON 

TAventy-five clams, 1 level tablespoonful but- 
ter, 1 quart water, 1 small onion, 1 bay leaf, 1 salt 
spoon celery seed, 1 salt spoon pepper. 

Scrub shells of clams and rinse them well. 
Put them into the soup kettle with the water. 
Bring quickly to the boiling point. Take from the 
fire. Remove each clam from the shell, being care- 
ful to save the liquor as you take them out. Chop 
the clams, return them to the kettle; add bay leaf, 
celery and onion. Cover and simmer gently for 
30 minutes. Skim and strain. Reheat, add the 
butter and it is ready to serve. A pint of milk may 
be added if desired. The mixture cannot be boiled 
after milk is added or it will curdle. 

Marguerite Nolan Lemp. 

MUSHROOM SOUP 

One quart chicken stock, 1 cup mushrooms be- 
fore chopped, 1 tablespoonful flour, 1 tablespoonful 



Begin right by starting with the Bank of Commerce. 



10 



COLUMBIAN CLUB 



butter, one-half cup cream. Boil twenty minutes, 
add pepper and salt and just at the last the cream. 

Mrs. George Red way. 

MUSHROOM SOUP 

One tablespoon of beef extract, in 1 quart of 
hot water. Add two and one-half tablespoons of 
flour stirred into 2 tablespoons of melted butter. 
Let it simmer or boil. Add 1 can of mushrooms, 
cut in slices with their liquor. Heat one quart of 
cream in a double boiler and add just before serv- 
ing. Season to taste. Mrs. Twiggs. 

CORN SOUP 

Out corn from one dozen ears, put into one 
quart of milk, add salt, pepper, butter and Wor- 
cestershire sauce to taste. Cook in double boiler 
one-half hour. Mrs. Dawson. > 

BISQUE OF OYSTERS 

Quart of oysters. One pint of stock. One tea- 
spoonful of onion juice, 2 tablespoonfuls of corn 
starch, one pint of hot milk or cream, two scant 
tablespoonfuls of butter. Put the oysters on to 
boil in their own liquor. Boil two minutes; drain, 
saving the liquor. Chop the oysters very fine and 
press through a sieve. Add to the oyster liquor. 
Return to the kettle, add the stock, onion juice 
and bay leaf. Simmer five minutes. Moisten two 
even tablespoonfuls of corn starch in a little cold 
water, stir in the soup until it thickens. Add the 
hot cream or milk, season to taste with salt and 
pepper. Do not boil after adding the milk or it 
will curdle. Bisque of Clams may be made in the 
same way. Mrs. M. C. Ustick. 



Idaho Hardware Co. sell Bucks' Ranges. 



COOK BOOK 



11 



CREAM SATIN SOUP 

One quart strong stock, one cup cream — season 
to taste. Pour boiling hot on the beaten yolks of 
four eggs. Dilute with cream if too thick. Serve 
in bouillon cups, shipped cream on top of each, 
with a dash of pepper. Mrs. M. E. Ridenbaugh. 

TOMATO SOUP 

Cook one can tomatoes, add one-fourth teaspoon 
soda; strain through a fine sieve; scald one pint 
milk, cream and add one tablespoon flour and one of 
butter. Salt and pepper to taste. Put mixture 
together carefully and serve hot. 

Mrs. Frank Coffin. 

TOMATO SOUP 

Take 1 quart of thoroughly cooked tomatoes, 
strain through a sieve, return to the fire and add 
1 level teaspoon celery salt, 1 level teaspoon beef 
extract, 1 heaping teaspoon sugar and lump of 
butter size of a walnut. Let boil for 10 minutes 
and add 1 teaspoon of finely cut parsley just before 
taking up. Serve with strips of toasted bread. 

Mrs. Savidge. 

GOOD TOMATO SOUP 

One quart tomatoes ; 1 tea-cup cut-up celery ; 1 
small onion ; 1 bay leaf. Cook until vegetables are 
done, then strain and season with salt and pepper, 
then add 1 pint of any nice soup stock or the same 
amount of rich milk. If milk is used add a small 
pinch of soda to tomato mixture just before adding 
milk to prevent curdling. Mrs. IT. E. Neal. 

CREAM OF TOMATO SOUP 

Take one-half can tomatoes, strained, heat, add 
salt, pepper and 2 tea spoonfuls butter, a pinch of 



The above receipts are A 1. So is Con Hesse's Silverware. 



12 



COLUMBIAN CLUB 



soda, heat a pint of milk and when ready to serve 
add milk to tomatoes. Mrs. C. O. Ballott. 

TOMATO SOUP 

Boil together for half an honr one pint of to- , 
matoes, one pint of water, one small sliced potato*/^^. 
one small sliced onion, a few pieces of celery. , : 
Strain, and add salt and pepper to taste, one-half 
cup of cracker crumbs, one-half cup of sweet cream ^^y^ 
and level tablespoon of butter. Serve immediately ./w^^J 

Mrs. D. D. Williams. ± * a * 

TOMATO BOUILLON 

One can of tomatoes, one and one-half quarts 
of unseasoned stock. Put over fire and add one 
tablespoon chopped onion, two bay leaves, four 
whole cloves, one level teaspoon celery seed, and 
one-half teaspoonful pepper. Cover and cook 20 
minutes. Strain. Beat white of one egg until 
partly light, add to the tomato and let come to a 
boil. Boil rapidly five minutes, then strain through 
two thicknesses of cheese cloth. Re-heat, season 
with two teaspoons of salt and serve with tiny 
cubes of toasted bread. 

Mrs. F. B. Kinyon. 

POTATO SOUP 

Cut fine four medium sized potatoes and one 
small bunch of celery. Add one quart of boiling 
water, cook until tender. Press through sieve and 
return to stove. Add one quart of milk, or part 
cream, let come to boil, season with butter, salt 
and pepper. Mrs. O. V. Allen. 

OXTAIL SOUP 
Put tail in salt water over night. Wipe the 



Hoosier Cabinets save many, many 



COOK BOOK 



13 



water off, roll in flour and fry brown in a little but- 
ter. Then put in kettle with water, boil a while, 
then add vegetables — potatoes, cabbage, tomatoes, 
turnips, onions, carrot, celery, and a little parsley. 
Chop all fine. Salt and pepper. Boil about three 
hours. Mrs. W. B. Williamson. 

CEEAM OF SALMON SOUP 

Melt a tablespoon of butter in a saucepan and 
in it cook thoroughly (but without browning), a 
heaping tablespoonful of flour. When the butter 
has bubbled for five minutes, being stirred con- 
tinuously, add slowly a quart of boiling sweet milk 
and be sure there are no lumps in the mixture. 
Then put in a heaping tablespoonful of cooked 
salmon that has been pounded and put through a 
sieve, together with a level teaspoonful of salt, and 
a salt-spoon of white pepper or paprika. Be sure 
the ingredients are thoroughly blended. If a rich- 
er seasoning is desired, first boil a bay leaf and a 
slice of onion in milk for five minutes and then 
remove. To make a very fine soup stir in thorough- 
ly beaten yolks of two eggs just before serving. 
Offer with the soup stick bread, finger rolls or or- 
dinary white bread. Mrs. Geo. H. Stewart. 

CKEAM OF EICE SOUP 

Cook one-half cup of rice in 1 quart of cold 
water ; let heat to the boiling point, then drain and 
rinse in cold water. Add the rice to 2 quarts of 
chicken or veal broth seasoned with onion, carrot, 
macaroni, salt and pepper, let cook until the rice 
is very tender then strain all through a fine sieve. 
Ee-heat and add 1 pint of hot cream or very rich 
milk. Mrs. H. E. Neal. 



steps. ALLEN-AVRIGHT FURNITURE CO. LTD. 



14 



COLUMBIAN CLUB 



CELEEY SOUP 

Two bunches of celery cut fine, boil in just 
enough water to cover it, until soft, then drain and 
rub through a coarse colander. Scald 3 pints of 
milk, add to the celery and water in which it was 
boiled: season with salt, pepper and a little onion 
juice if liked. Rub together 1 tablespoon each 
butter and flour and stir into boiling soup. Serve 
with strips of toasted bread. Mrs. H. E. Xeal. 

CODFISH CHOWDEE 

To two quarts of milk and cream in a double 
boiler, add three medium sized potatoes sliced thin. 

Put on in cold water one cup of codfish cut 
in pieces about one-quarter inch square. When 
this comes to a boil turn it into the milk. Add 
•me tablespoonful of minced onion. Salt and pep- 
per to taste. Cook about two hours. 

Yf\ «<Mrs. Colljster. 

COEX CHOWDEE 

One-half cup Armour's Extract Beef or any 
good extract, 1 can corn, 4 cups potatoes cut in 
one-fourth inch slices, one and one-half inch cube 
dry salt pork, 1 small sliced onion. 4 cups scalded 
milk. S common crackers, 3 tablespoons butter, 
salt and pepper. Cut pork in small pieces and 
fry out. stirring often to prevent burning. 
Strain fat into stew pan. Parboil potatoes 5 
minutes in boiling water to cover : drain and add 
potatoes to fat ; then add two cups of boiling water. 
Cook until potatoes are soft, add corn and 
milk. Then heat to boiling point. Season with 
salt and pepper. Add extract beef, butter and 
crackers, split and soaked in enough milk to nioist- 



For electrical repairing telephone Mickle. 



COOK BOOK 



15 



en. Kemove crackers, turn chowder into tureen 
and put crackers on top. Clam Chowder, use 
can of clams chopped. Mrs. Geo. Wise. 

NOODLES 

Two eggs. Beat well, add a pinch of salt, 3 
tablespoonfuls of sweet milk and flour enough 
to make a stiff dough. Roll out in two very thin 
sheets, flour, roll up and cut with a sharp knife 
in fine ribbons. For soup, throw into the boiling 
broth 30 minutes before serving. 

Mrs. Leonard Logan. 

NOODLE SOUP 

One cup of flour. Break one egg into the flour 
and mix together and roll out very thin. Let dry 
until it can be rolled together without sticking. 
Cut very fine and cook in chicken or beef stock. 
The noodles can be cut and dried and kept indefi- 
nitely. 

DUMPLING SOUP 

Four large tablespoons butter; 2 eggs; 4 or 5 
tablespoons sifted flour. Cream the butter. Let 
eggs stand in boiling water a minute. Break in 
whole, one at a time, into the butter. Fold in 
lightly the flour. Drop by the spoonful into boil- 
ing soup stock. Laurina Soxna. 

CROUTONS 

Take very thin slices of bread and butter well. 
Cut them up in little squares, x>lace in baking pan 
butter side up and brown in quick oven. 

Mrs. C. W. Purcell. 



Boise City Nat'l Bank. Capital, $100,000. Surplus, $100,000. 



16 



COLUMBIAN CLUB 



TAPIOCA CREAM SOUP 



One quart of white stock; 1 pint of cream; 
1 onion grated; 2 stalks of celery; one- third cup 
of tapioca, soaked over night in cold water; 2 
cups cold water; 1 tablespoon butter; a small piece 
of mace, salt, pepper. Cook the tapioca in the 
stock for one hour. Cook the onion and celery in 
the milk with the seasoning, then strain into the 
stock, add the butter, and serve. 



Two cans Doxie Clams; 3 slices of salt pork, 
cut in dice; 2 onions, chopped fine; 5 fair po- 
tatoes, chopped fine; 3 pints cold water; 1 pint 
milk; butter, salt, pepper, sage and summer sav- 
ory and a tablespoon of curry. Place pork into 
frying pan, with the onion and fry half done, add 
the liquor from clams, chopped potatoes, and then 
the 3 pints cold water. Separate the clams, the 
rim from the bellies. Chop the rims fine. Add 
this to the chowder and cook from four to six hours. 
When nearly done, add the milk and seasoning, 
let boil again. When ready to serve add three soda 
crackers rolled. 



One chicken, cut in pieces; 2 quarts okra, sliced 
fine; 1 pod red pepper. Fry chicken as if for 
table. When brown, lift out into a kettle and 
cover with boiling Avater, adding pod of red pepper. 
Have ready the okra sliced, put in pan where 
chicken was cooked and fry until tender, stirring 
constantly. When done pour into kettle with chick- 



GET YOUR PIANO AT EILERS — 709 Idaho St. 



Mrs. T. E. Logan. 



CLAM CHOWDEK 



Mrs. Leonard Logan. 



LOUISIANA GUMBO 




COOK BOOK 



17 



en, adding more water, if necessary, to cover. Put 
where it will boil slowly (as it burns easily), and 
simmer an hour. Season highly, with salt and 
black pepper. It should be quite thick when done. 
Serve with a spoonful of hot boiled rice in each 
soup plate. (Dried or canned okra may be used 
when fresh okra is not in season). 

Mrs. G. H. Hackett. 



. FISH ... 



"Master, I marvel how the fishes live in the sea! Why, as men do on land; the 
great ones eat up the little ones." 

The chief merit of a fish is freshness. It 
should be cleaned as soon as it conies from market, 
wiped dry and put on ice. A fish requires careful 
cooking. If underdone it is not eatable. If cooked 
too much it loses flavor. It is sufficiently cooked 
when the meat separates easily from the bones 
and should be served at once. 

TO BOIL 

To boil fish, add 1 teaspoonful of salt and 1 
tablespoonful of vinegar to every two quarts of 
water. Have fish entirely covered and let the water 
be warm, as cold water extracts the flavor and 
boiling breaks the skin. When water boils, draw 
to one side where it will only simmer. Allow ten 
minutes to the pound after it begins to simmer. 
A boiled fish needs a rich sauce, white or mayon- 
naise as preferred, and may be garnished with 
slices of lemon or hard boiled eggs, chopped pickles 
or capers. 

COURT BOUILLOX 

Court bouillon is used for boiling fresh water 
fish or others without much flavor. It may be pre- 
pared beforehand and used several times or the 
vegetables may be added at the time the fish is 



Boise City Xat'l Bank. Capital, $100,000. Surplus, $100,000. 



COOK BOOK 



19 



boiled. Fry in one tablespoonful of butter, 1 chop- 
ped carrot, 1 chopped onion, 1 stalk of celery. Then 
add 2 quarts of hot water, 1 cup of vinegar or wine, 
3 peppercorns, 1 bay leaf, 3 cloves, 1 teaspoonful 
salt. 

TO BAKE 

To bake a fish, stuff it and sew up the opening 
or wind cord several times around the body. 
Dredge with salt, pepper and flour and lay with 
slices of pork and very little water in a baking 
pan. Allow fifteen minutes to the pound and baste 
frequently. Serve with sauce, garnish with lemon 
and parsley. 

TO FEY 

Fish to be fried is dredged with salt, pepper 
and flour, then dipped in egg and rolled in bread 
or cracker crumbs, or after seasoning, dip in corn 
meal and fry. 

TO BROIL 

Fish to broil are split doAvn the back. After 
being washed and well dried fish should be rubbed 
with oil or butter to keep from sticking. The 
broiler should be hot and well greased. The hot 
wires will sear the lines, which should always 
show on broiled dishes. The fire must be clear 
and hot for small fish, more moderate for 
large ones, so the outside may not be burned be- 
fore the inside is done. When there is danger of 
this, the broiler may be laid on a pan in the oven 
to complete the cooking. 

The broiler should be turned as often as one 
counts ten, as the skin burns easily. When done, 
raise wires carefully from both sides, so as not to 



GET YOUR PIANO AT EILBRS — 709 Idaho St. 



20 



COLUMBIAN CLUB 



break the meat, turn fish on to a hot dish, and 
spread with butter, salt and pepper. Garnish with 
water-cresses or slices of lemon. 

STUFFING FOE FISH 

Soak half a pound of bread crumbs in water 
and press dry. Fry two tablespoonfuls of minced 
onion in a tablespoonful of butter. Add the bread, 
some chopped parsley, a tablespoonful of chopped 
suet, pepper and salt. Let it cook a moment and 
when taken from the fire, add an egg. 

SALMON SOUFFLE 

WITH SAUCE HOLLA NDAISE 

One pound of fresh uncooked salmon; 12 al- 
monds blanched and chopped; 1 teaspoonful of 
onion juice; 1 teaspoonful of salt; one-half tea- 
spoonful of white pepper; 3 eggs, whites; one-half 
pint of cream whipped to a stiff froth. Remove 
bones and skin from the fish ; rub to a paste or use 
the meat-chopper; add the almonds and unbeaten 
white, then stir in carefully the cream. Pour into 
buttered timbale molds, two-thirds full. Place in 
a pan of boiling water. Bake 20 minutes in a mod- 
erate oven. Serve at once. 

Mrs. Beatty. * 

FISH TURBOT 

Take one white fish, steam until tender, re- 
move bones and sprinkle with pepper and salt. 

DRESSING 

Heat one pint of milk, thicken with corn 
starch or flour. When cold add two eggs and one- 
fourth pound of butter, season with one-fourth of 



The Beri Best Olive Oil is positively pure. Joy's Pharmacy. 



COOK BOOK 21 



an onion cut very fine, and a little parsley. Put 
in a baking dish one layer of fish and a layer of 
dressing until all is used. Bake half an hour. 

Winifred C. Deary. 

SALMON TUBBOT 

One pint boiling milk, 1 tablespoon corn 
starch, 2 tablespoons butter, 2 eggs, salt and pepper 
to taste, 3 rolled crackers, one small onion chopped, 
a little chopped parsley, 1 can salmon. Cover with 
cracker crumbs and bake one half hour. Serve 
with lemon. Mrs. D. D. Williams. 

FISH TUBBOT 

Boil four pounds of any good firm fish, White 
fish preferred; remove all bones: shred fine. Let 
one quart of milk come to a boil; add one-fourth 
chopped onion, one-half teaspoon each of white 
pepper, salt, parsley, and thyme, and one-half cup 
of butter mixed with scant cup of flour. Butter 
pan, put in layer of sauce, one of fish and so alter- 
nate, sprinkle rolled bread and grated cheese on 
top; bake in moderately hot oven one hour. 

Mrs. George Clithero. 

FISH BOLL 

Two cans salmon; pick out all the good and 
mince it up; add 3 eggs beaten; 2 tablespoons 
cream; 1 cup cracker crumbs; season with salt, 
pepper and cayenne; 1 heaping tablespoon butter. 
Melt butter and add the beaten egg and cream ; add 
all to salmon and cracker crumbs ; butter a nan and 
put the mixture in it cold and shape into a roll; 
cover with dots of butter; pour hot water in pan; 
baste and bake brown ; bake one-half hour. 



We pay interest on time deposits — Bank of Commerce. 



22 



COLUMBIAN CLUB 



DRESSING FOR BOIL 

One and one-half cups sweet cream; put in a 
double kettle ; beat the yolks of 3 eggs light and add 
to hot cream; cook until like custard; season with 
pepper and salt, one tablespoonful butter, lemon 
juice. Lena Shoup. 

STEAMED FISH 

An excellent way to cook fish is to steam it. 
Kemove the skin, rub thoroughly with salt and 
lemon juice and cook in a steamer, or, better still, 
a fish kettle, over boiling water. When done serve 
on a platter, garnish with parsley or sliced hard 
boiled eggs. 

SAUCE FOR SAME 

Four tablespoons melted butter; 1 tablespoon 
flour ; cook till it thickens, but not browns ; add 1 
cup milk in which has been well beaten 1 egg; add 
salt and pepper to suit the taste. 

Mrs. H. E. Neal. 

STEAMED SALMON 

One can salmon; four eggs beaten light; one 
cup cracker crumbs; 1 cup milk; 4 tablespoons 
melted butter, salt, cayenne and chopped parsley 
seasoning. Kemove bones and skin and mince fish. 
Mix all ingredients; pour into buttered pan and 
steam 1 hour; turn out on platter and serve with 
the following sauce: 

One cup boiling milk thickened with one-half 
tablespoon cornstarch. Add liquor from fish; 1 
tablespoon butter; 1 tablespoon catsup; 1 well 
beaten egg and season with salt and cayenne. 

Mrs. C. 0. Anderson. 



Idaho Hardware Co. sell Bucks' Ranges. 



COOK BOOK 



BAKED SHAD OR HALIBUT 

Wash and wipe thoroughly dry; make a regu- 
• lar bread crumb dressing and stuff the fish with it; 
then fasten with skewers several pieces of salt pork 
to the sides of fish; set on a tin sheet, thoroughly 
buttered in a pan and bake about three-fourths of 
an hour, basting often; sprinkle with salt when 
partly cooked; slip on to a hot platter and serve 
with Saratoga chips; serve Hollandaise sauce with 
the same. Mrs. H. E. Neal. 

FINNAN HADDIE 

One-half pound Haddie; boil and pick fine; 
braise in butter; 1 cup cream; 1 hard boiled egg, 
chopped fine; 1 yolk raw egg; 1 teaspoonful grated 
cheese; season with red and black pepper; thicken 
with flour made smooth in milk; cook seven or 
eight minutes; put the butter in the dish when 
melted; add the fish and cook a few minutes; then 
the beaten raAV egg; then the hard boiled egg; next 
the flour; let it boil a few minutes, then add the 
cheese last, stirring constantly after the flour and 
milk are put in until done. This is enough for 
four persons. Can be cooked in a chafing dish at 
the table. Winifred C. Deary. 

BAKED CRAB 

Line a dish with mashed potatoes. Pick 
crabs and put in center of it. Then take enough 
milk to cover this, boil, thicken with little flour 
and water, add lump of butter, salt, pepper, and 
piece of a lime. Pour this over the crabs, and bake 
for twenty minutes. This is delicious served with 
hot tomato sauce. 

Mrs. L. P. Grunbaum. 



If you need silverware see Con Hesse, the Jeweler. 



24 



COLUMBIAN CLUB 



DEVILED CRAB 

Drain off liquor from crab — make dressing of 
hard-boiled egg — rubbing yolk in 1 tablespoon of 
melted butter, add one and one-half tablespoons 
vinegar, cayenne pepper, mustard, and salt to 
taste. Then stir in one raw egg, add chopped 
white and put in shells, cover with crumbs and 
small pieces of butter and bake till brown. 

Mrs. D. J. Cohen. 

DEVILED GRAB 

Take the meat of two crabs, shredded, a cup 
of bread crumbs, fvvo hard-boiled eggs mashed to 
a paste, a tablespoonful or more butter, a cup of 
cream, season to suit taste with salt, paprika and 
nutmeg, bake in the crab shells with crumbs on 
top, twenty minutes. 

Mrs. C. O. Ballou. 

LOBSTER CHOPS 

Cut into small dice one-half pound of boiled 
lobster. Put 2 ounces of butter into steAV pan, 
Avhen it bubbles sprinkle in 1 tablespoonful flour. 
Cook it, then add a cupful of boiling cream and the 
lobster, stir until it is all scalded, take from the 
fire, add the beaten yolks of three eggs, a little 
cayenne pepper and salt to taste. Return mixture 
to fire and cook to set eggs. Butter a platter, 
spread the mixture one-half inch thick. When 
cold, fashion into shape of chops, pointed at one 
end; bread-crumb, egg, and bread-crumb again, 
stick one and one-half inches of macaroni into 
small end of chop and fry in boiling lard. 

Mrs. Cobb. 



Automatic Refrigerators save Ice and 



COOK BOOK 



2f> 



BOILED SALMON 

Take from two to three pounds oi salmon, tie 
the fish in a cloth in order that it may be taken 
up without breaking, put into salted boiling water. 
Boiled fish is done when the flakes begin to sepa- 
rate. Serve with tomato sauce. 

Mrs. M. 0. Ustick. 

BREADED FISH 

Use any kind of fish that has been freed from 
bone and skin, cut into small pieces about four 
inches long and three wide, season Avell with salt 
and pepper, then dip in beaten egg and roll in dried 
bread crumbs or cracker crumbs. Cook in hot 
lard. Mrs. M. C. Ustick. 

BAKED SALMON SPANISH 

Procure a small salmon that will lie in your 
baking pan, or an equal length of the tail end of 
a large fish will answer. Clean and wipe dry and 
sprinkle salt and cayenne pepper inside and out, 
Spread with slices of four large white onions, pour 
oyer a quart of best canned tomato or an equal 
quantity of fresh ones sliced and a cup of olive oil. 
Bake sloAvly to prevent burning the dressing, bast- 
ing occasionally until the fish is tender, when the 
covering should be browned but not burned. But- 
ter may be used instead of oil. and any good fresh 
fish, as large trout, may be used in place of salmon. 
Unless pepper is very strong, add a little best pap- 
rika before baking. This is delicious. 

Mrs. Charles Kingsley. 

CODFISH BALLS 

Put the fish in cold water, set on back of stove ; 
when water gets hot, pour off and put in cold again 



foods. ALLEN- WRIGHT FURNITURE CO. LTD. 



26 



COLUMBIAN CLUB 



until fish is fresh enough; then pick it up. Boil 
potatoes and mash them; mix fish and potatoes 
together while potatoes are hot, taking two-thirds 
potatoes and one-third fish. Put in plenty of but- 
ter. Make into balls and fry in plenty of lard. 
Have the lard very hot before putting in the balls. 
The balls may be rolled in beaten egg, then in 
bread crumbs before frying. 

Mrs. M. C. Ustick. 

OYSTER COCKTAIL 

One quart of strained tomato; 1 bottle cat- 
sup; 2 tablespoonfuls lemon juice; 1 teaspoonful 
onion juice; salt and tabasco to season highly; 2 
quarts of small oysters. Put oysters in colander, 
thoroughly wash and drain. Add mixture. Serve 
very cold. Mrs. Louise Eoff. 

OYSTER COCKTAIL 

Half-a-dozen little oysters dropped into a 
glass, with their juice, a little lemon juice, four 
miserly drops of tabasco sauce, half a teaspoonful 
of Worcestershire sauce, half a dessert-spoonful of 
tomato ketchup and several grains of salt. Horse- 
radish may be substituted for the tabasco. 

Mrs. S. M. Blandford. 

HALIBUT WITH DUTCH SAUCE 

Cut a slice of halibut in eight pieces. Sprinkle 
with salt. Brush over with lemon juice, and tie in 
cheese cloth. Steam over hot water till done. Ar- 
range on serving dish. Garnish with parsley and 
lemon cut in fancy pieces. Serve with 

DUTCH SAUCE 

Mix the yolks of three eggs, three tablespoon- 



Mickle sells electric fixtures. 



COOK BOOK 



27 



fuls of olive oil, one-third cupful of vinegar and 
one-fourth teaspoonful of salt. Cook over hot 
water, stirring constantly until the mixture thick- 
ens. Add one teaspoonful of finely chopped parsley 
and a few grains of cayenne. 

Mrs. M. 0. Ustick. 

FKIED OYSTERS 

One quart "extra select" oysters. Drain and 
wipe perfectly dry. Take fifteen soda crackers, 
crush fine and add pepper, salt and one table- 
spoonful of baking powder. Beat two eggs well, 
Sprinkle oysters with pepper and salt, then roll 
in cracker crumbs again. Let lay about five min- 
utes, then drop in about two inches of boiling 
lard and fry brown on both sides. Serve immed- 
iately. Mrs. John Rader. 



... MEATS ... 



Always have lobster sauce with Salmon, 
And put mint sauce your roasted Lamb— on. 

Veal Cutlets dip in egg and bread crumb; 
Fry till you see a brownish red come. 

Roast Pork, saus apple sauce, past doubt, 
Is Hamlet with the Prince left out. 

Broil lightly your Beefsteak; to fry it 
Argues contempt for a Christian diet. 

The cook deserves a hearty cuffing 

Who serves the Fowl with tasteless stuffing. 

Shad, baked and stuffed is most delicious: 
'Twould have electrified Apicius. 

To roast Spring Chicken is to spoil 'em; 
Just split 'em down and bake and broil 'em. 

Nice oyster sauce give zest to Cod, 
A fish when fresh to feast a God. 



In roasting meat, allow from fifteen to twenty minutes to 
the pound. Place in a hot oven to brown quickly, then 
let the oven cool slightly. Baste every 15 to 20 minutes. 
Never put water in the roaster, but pieces of suet or 
drippings. 

Boiling or stewing meats, if fresh, should be covered with 
boiling water, covered closely and boiled slowly. 

Frying— two ways— in deep fat, and on a hot frying pan 
with a little butter or fat. 

Broiled meats should be placed over hot coals. 

Salted meats should be covered with cold water. 

SERVE WITH 

ROAST BEEF — Tomato Catsup, Horseradish 
Sauce, Mushroom Sauce. 



Mickle sells electric lamps. 



COOK BOOK 



29 



MUTTON— Caper Sauce, Stewed Gooseber- 
ries. 

LAMB — Mint Sauce. 

POKK— Apple Sauce, Corn Fritters. 

TURKEY— Cranberry Sauce, Celery, Plum 
and Grape Sauce. 

CHICKEN— Currant Jelly. 

ROAST GOOSE— Apple Sauce, Boiled 
Onions. 

BOILED TURKEY— Oyster Sauce. 

BOILED OR BAKED FISH— White Cream 
Sauce, Drawn Butter Sauce. 

BROILED STEAK— Mushrooms, Fried On- 
ions. 

PIGEON PIE— Mushroom Sauce. 
FRIED SALMON— Egg Sauce. 
BROILED MACKEREL — Drawn Butter 
Sauce, SteAved Gooseberries. 

Mrs. Geo. Wise. 

CROWN ROAST OF LAMB 

Cut same number of ribs from both sides of a 
rack of lamb, selecting ribs on one side that corres- 
pond to those on the other side. Cut the ribs apart 
at back bone, but separate the chops no farther. 
Trim the bones as for French chops, removing the 
trimmings to make meat on the chops of uniform 
size and height. When the ends are joined, a circle 
or croAvn of meat is formed. Have bones samf- 
height, cover ends with strips of salt pork. Rub 
with salt. Set in oven for ten or fifteen minutes, 
then reduce heat. Baste often, and cook from for 
ty-five to sixty minutes. Put a cup in center to keep 
its shape. When done fill center with green peas, 
glazed chestnuts, Saratoga, Bernhardt or French 
fried potatoes. Harriet O'Conner. 



Boise Book & Music Co., 719 Main St. 



30 



COLUMBIAN CLUB 



POT KOAST 

Eub salt and pepper thoroughly into a roast 
of beef, then flour it well, have a kettle on a fire 
with about a half cup of butter in it. When hot 
enough to scorch the butter put in the beef and keep 
turning until all sides are well seared over and a 
rich brown, then put in half cup of water and let 
cook slowly, adding a little more water as it boils 
down. This is superior to a roast baked in the 
oven. Mrs. Roan. 

POT EOAST 

Cook in an iron pot over a slow fire. Place a 
piece of suet or beef fat in the pot and after enough 
grease has tried out to grease the pot drop the meat 
in and let it cook on one side till the outside is sear- 
ed over, then turn and continue the process till the 
meat is browned, not scorched or burned, on all 
sides; then add a pint of boiling water. Do not 
allow it to boil hard, but simmer gently till the meat 
is tender, from three to four hours, depending upon 
the size of the roast and quality of the meat. When 
about half done salt to taste. This is an excellent 
way to cook the cheaper cuts of meats. The neck 
piece will be found tender, sweet, and juicy if pre- 
pared as above. Economical not only as to cost of 
meat but time and fuel. 

Mrs. William Bryox. 

YEAL LOAF 

Veal chopped raw, 4 lbs. ; 4 soda crackers rolled 
fine; 2 eggs well beaten; onion enough to flavor; 
season with salt and pepper and mix thoroughly, 
adding a tablespoonful of butter; put in a baking 



Elwell Kitchen Cabinets. Standard Furniture Co. 



COOK BOOK 



31 



dish (buttered), pack it down and cover with 
water; put in oven and bake. 

Mrs. Winifred C. Deary. 

BEEF LOAF 

Two and a half pounds of round steak, chopped 
very fine; one-half lb. of pork likewise chopped; 1 
cup of milk; 1 cup of rolled crackers; 2 eggs well 
beaten ; 1 teaspoonf ul of pepper ; 1 tablespoonf ul of 
salt ; mix thoroughly ; bake one and one-half hours ; 
put in the pan a very thin butter and flour gravy, 
boiling, and baste often. 

Mrs. Sarah S. Long. 

BEEFSTEAK EOLLS 

Prepare a dressing such as you use for turkey 
or duck. Take a round steak, pound it, season well 
with salt and pepper and butter ; spread over it the 
dressing ; lap over the ends, roll the steak up tightly 
and tie closely; spread 2 great spoonsful of butter 
over the steak and bake in the oven about 1 hour 
and serve hot with brown gravy. 

Mrs. Sarah Coffin. 

MOCK DUCK 

Two Pork Tenderloins as near the same size as 
possible. Cut into each one down the middle and 
on each side, but not through ; grate dry bread, 
about one and one-half cups of crumbs; season it 
with pepper, salt, and a tablespoonful of melted but- 
ter and a little chopped onion or onion-juice, if 
liked ; put this dressing between the two tenderloins, 
tie with a string and bake about 2 hours or less. 
Make pan gravy to serve with it, if desired. 

Mrs. E. M. Hoover. 



Latham for Pure Maple Sugar and Buckwheat. 



32 



COLUMBIAN CLUB 



MEAT BALLS 

Cup of finely chopped meat; 2 cups of mashed 
potatoes; 1 egg; enough sweet milk to moisten; sea- 
son with salt and pepper ; beat well ; roll into balls ; 
(if desired) dip in egg and roll in cracker crumbs 
before frying. Mrs. E. L. Wells. 

RISSOLES OF COLD MEAT 

Chop cold meat very fine; add a little onion, 
parsley, pepper, salt and spice; 1 egg and milk until 
the mixture is pretty wet; put some stock (or milk 
and water) into a frying pan, and a piece of butter 
the size of an egg ; 1 tablespoon of flour. When this 
boils put in the mixture, let it simmer till thick, 
then put to cool. When cold cut in small pieces, 
dip in beaten egg, then in cracker crumbs and fry 
in hot lard. Mrs. Roan. 

PORK OR LAMB CHOPS. 

Cut one-half inch thick. Dip it in egg and 
bread or cracker crumbs and fry until thoroughly 
done and well browned. 

TO PICKLE HAMS. 

To four gallons water use two and one-half 
pounds brown sugar, six pounds salt, two ounces 
saltpeter. Boil and skim. When cold put in the 
hams and let them remain six weeks. Then remove 
and hang in a dry cool place. Tavo hams. 

Georgia T. Yates. 

CHICKEN PIE. 

Remove large bones from cooked chicken; put 
meat in baking dish. To 3 tablespoonfuls of melt- 



If you wish to change your account try Bank of Commerce. 



COOK BOOK 



33 



ed butter, add 3 tablespoonfuls of flour, 4 cups 
warm broth and 1 cup of milk. Pour over chicken 
in dish and place in warm oven. 

Crust. 

Two and one-half cups flour, in which you add 
2 teaspoon fuls baking powder, 1 teaspoon ful salt, 
2 tablespoonfuls butter, rubbed into flour, 1 egg 
well beaten, in which you add 1 cup milk. Add 
this to flour, stir and drop on chicken in pan. Bake 
in moderate oven one-half hour or until crust is 
done through. Mrs. L. D. Allred. 

CHICKEN WITH NOODLES. 

Cut up and put chicken in a sauce-pan with 
salt, and enough water to cover. Stew gently until 
tender. Take out chicken and add cream, or milk 
and butter. Let come to a boil, then drop in nood- 
les a few at a time. Boil 15 minutes, thicken. Put 
chicken back into pan, let simmer 15 minutes. 
Serve altogether on a large platter. 

Noodles. 

Take one egg and flour enough to make it stiff. 
Roll out as thin as possible. Let it dry a little, 
then turn in one edge and make it in a long roll. 
Cut slices across this as thin as can be done with 
a sharp knife. Mrs. M. H. Coffin. 

ROAST DUCK. 

Select a young, fat duck. The lower parts of 
the legs and webbing of the feet should be soft. 
Singe and draw the duck in the same manner as a 
chicken. Wipe it inside and out with a damp cloth. 
Weigh, and fill with potato or bread stuffing. Truss 



If you want spices that you know arc pure go to Joy's. 



34 



COLUMBIAN CLUB 



in the same way as a chicken. Place on a rack 
in a baking pan, cover the breast with slices of 
bacon, and put one-half cup water and one-half tea- 
spoonful salt in the pan. Bake in a hot oven, al- 
lowing 20 minutes for every pound, and 40 minutes 
over. Serve with giblet sauce. 

Mrs. Ridenbaugh. 

SMOTHERED CHICKEN. 

Wash and cut up chicken, wipe dry. Season 
with salt, pepper and dredge with flour. Take 
your roaster, pack yonr chicken in quite closely, 
laying pieces of butter between each layer. Pour 
in (boiling) water, the older the chicken the more 
water. Cover lightly, place in a hot oven, add more 
water if necessary and when tender, brown well. 
Boil sweet potatoes until tender, peel and add to 
chicken and brown. Serve with currant jelly. 

Mrs. L. Logan. 

SCRAPPEL. 

Take the head and tongue and any lean scraps 
of pork, and boil until the flesh slips from the 
bones. iRemove the fat, gristle and bones and then 
chop fine. Set the liquor in which the meat was 
boiled aside to cool. Take off the fat. Return to 
the fire and when it is boiling put in the meat, sea- 
son with salt and pepper, and when it is boiling 
hard stir in corn meal, as you would for corn meal 
mush — from the hand — stirring constantly for 10 
minutes. Then let it cook 1 hour on the back of the 
stove. Pour into long tins about 3 inches deep, 
and set aAvay in a cold place. When you are ready 
to use cut in slices and fry brown. For breakfast. 

Mrs. Leonard Logan. 



Fine Watch Repairing at Eastern Prices. Evans the 



COOK BOOK 



35 



CHICKEN TERRAPIN. 

Cook and cut chicken as for salad; one quart 
of the meat, 3 hard boiled eggs, one-quarter teaspoon 
ground mace; 1 tablespoon flour; 1 gill sherry: 
one-fourth pound butter ; 1 cup cream ; salt and cay- 
enne to taste. Rub butter and flour together, add 
seasoning and cream, and place over a moderate 
fire. Mix the finely chopped white of eggs with the 
chicken and turn into the sauce, with the egg yolks 
that have been rubbed to a smooth paste with 
cream. Stir over the fire until it comes to boiling, 
add wine, and serve, at once, in timbale cases, or 
cups. Calves' Liver, after parboiling 15 minutes, 
is delicious dressed in the same manner. Also cold 
roast turkey or veal. 

Mrs. A. L. Richardson. 

FRIED CHICKEN. 

Prepare chicken in usual way. Dredge tho- 
roughly in well salted flour. Brown evenly and 
quickly in one tablespoon lard and two of butter. 
Add one pint hot water and let steam until tender. 

Dolly Twitchell. 



Jeweler. 



36 



COLUMBIAN CLUB 



...SAUCES ..: 



WHITE SAUCE. 

One tablespoonful butter; 1 tablespoonful 
flour; 1 cup milk; one-half teaspoonful salt; one- 
quarter teaspoonful pepper. Put the butter in 
sauce pan. When it bubbles add flour and cook, 
stirring constantly for five minutes, but do not let 
it color. Draw to a cooler part of the range and 
add very slowly one cupful milk and stir perfectly 
smooth. Season with salt and pepper. 

SAUCE HOLLANDAISE. 

One ounce butter — size of a walnut; 1 ounce 
flour, — level tablespoonful; one-half pint boiling 
water or veal stock ; 4 eggs — yolks ; one-half lemon. 
When the butter is heated, stir in and thoroughly 
cook the flour. Into this pour the boiling 
stock or water. When the mixture boils, add grad- 
ually the beaten yolks, but do not let it boil after 
the eggs are in. Remove the sauce from the fire 
as soon as the eggs are set and add the lemon juice. 
It should be like thick cream. Serve hot. Deli- 
cious with fish or cauliflower. 

Mrs. Beatty. 



Buffet and Sideboards at The Standard Furniture Co. 



COOK BOOK 



37 



SAUCE FOR FISH. 

On-half can tomatoes, run through a sieve. 
Season with salt and pepper and one small table- 
spoonful flour moistened with cream. 

Mrs. M. C. Ustick. 

POTATO STUFFING. 

Four cups hot mashed potato ; 2 teaspoons on- 
ion juice; one-half teaspoon pepper; 2 teaspoons 
salt; 2 tablespoons butter; yolks of 2 eggs; one- 
fourth cup cream ; 1 tablespoon parsley. Mix onion 
juice, pepper, salt and butter with potato. Add 
the cream to the beaten yolks and mix them with 
the potato. Add the parsley. 

Mrs. W. Ridenbaugh. 

LIVER AND LEMON SAUCE. 
(For Poultry). 

The liver of a fowl; one-half pint of melted 
butter; salt. Boil the liver for a few minutes. 
Peel a lemon very thin, remove the white parts 
and pips and cut into very small dice. Mince the 
liver, with a small bit of the lemon rind, very fine. 
Add to these ingredients the melted butter, season, 
add the cut lemon, heat it gradually, but do not al- 
low it to boil lest the butter oil. 

Mrs. Leonard Logan. 

HORSERADISH SAUCE. 

(Hot for Roast Beef). 

Four tablespoons grated horseradish; 4 table- 
spoons powdered crackers; one-half cup cream; 1 
teaspoon salt; 1 teaspoon powdered sugar; one-half 



Mickle's irons save steps. Sold at Mickle's. 



38 



COLUMBIAN CLUB 



teaspoon pepper ; 1 teaspoon made mustard ; 2 table- 
spoons vinegar. Mix and heat over hot water. 

Mrs. Leonard Logan. 

MUSHEOOM SAUCE. 

(For Koast Beef or Croquetts). 

One pound mushrooms. Peal, wash and drain. 
Chop fine. Add 2 teaspoons salt; cover with water 
and soak 2 hours. Boil gently 2 hours in the same 
water, pepper and thicken with 1 tablespoon flour 
rubbed into 1 tablespoon cream. 

Mrs. Leonard Logan. 



E. L. Lason, successor to John Ennis Co. Use Snow Bios- 



COOK BOOK 



39 



..ENTREES .. 



"It is the bounty of nature that we live:— But of philosophy that we live well." 

FISH AND MACARONI SCALLOP. 

Put into a buttered baking dish in layers, 
equal parts of cold cooked fish and cold boiled 
macaroni. Cut small, and for every pint of the mix- 
ture allow one cup of Tomato Sauce, 
allow one cup of Tomato Sauce. 

TOMATO SAUCE. 

Fry one teaspoon minced onion in one table- 
spoon butter. Add 1 tablespoon flour. Cook and 
add one cup strained tomatoes. Stir until smooth 
and season to taste with salt and cayenne. Pour 
tomato sauce over fish and macaroni, cover top with 
bread crumbs and melted butter. Bake until thor- 
oughly hot and crumbs brown a little. 

Mrs. Louise Eoff. 

CHICKEN CROQUETTES. 

Chicken, 1 pint; milk or chicken stock, 1 pint; 
flour, 3 tablespoonf uls ; salt, one and one-half teo- 
spoontuls (to taste) ; celery salt, three-quarters 
teaspoonf ul ; mace, 1 saltspoonful ; cayenne pepper, 



som Flour. 



4D 



COLUMBIAN CLUB 



1 speck ; onion juice, one and one-half teaspoonf uls ; 
chopped parsley, 1 teaspoonf ul ; bread crumbs, 1 
pint. Scald the milk. Cook butter and flour to- 
gether till smooth and frothy. Then add the milk 
gradually, making a stiff white sauce. Add the 
sauce to the chicken, making the mixture a little 
thinner than can be handled. (It will be stiff er 
when cold, and the softer the mixture the more 
creamy will be the croquettes). Then the season- 
ing and mix thoroughly together. Spread on a plat- 
ter till cold. Beat the eggs on a plate till smooth. 
Sprinkle the fine bread crumbs on a bread-board, 
take a heaping teaspoonful of the mixture and 
make it into a smooth ball. Then roll it in the 
crumbs, pressing the ball into shape. Now place 
the croquette in the eggs. Pour the eggs over it 
with a spoon. Next roll the croquette in crumbs 
again. Fry in hot lard. 

Mrs. E. M. Hoover. 

FRITTEBS. 

Fritter Batter: Two eggs (yolks); 1 table- 
spoon olive oil, or butter; 1 teaspoon salt; 1 cup 
flour ; one-half cup milk. Beat egg, add one-half 
cup milk or water, olive oil, salt and 1 cup of 
flour, or enough to make a drop batter. If for 
fruit add 1 teaspoon of sugar to batter. If for 
meat or fish add 1 tablespoon of vinegar, or 
lemon juice. This batter will keep for days. 

Mrs. Leonard Logan. 

CALVES BRAINS. 
Put in salt water over night. Heat one table- 
spoon butter in frying pan, drop in brains, cover 
till done. Beat three eggs with half cup milk, 



A place for everything in a Hoosier 



COOK BOOK 



41 



pour this over the brains, acid a little butter, pep- 
per and salt. 

Mrs. W. B. Williamson. 

SALMON IN MOLD. 

One can salmon; 4 eggs well beaten; 4 table- 
spoonfuls melted butter; one-half cup fine bread- 
crumbs. Break up the fish, removing all skin and 
bones, and rub it smooth with the back of a silver 
spoon, adding the butter till it is a smooth paste. 
Beat the crumbs into the eggs and add it to the 
salmon. Season highly with salt, pepper, parsley, 
mace and celery salt. Put it into a buttered pud- 
ding dish and steam for one hour. 

SAUCE FOR SALMON IN MOLD. 

One cup milk heated to a boil, and thickened 
with a tablespoonful of cornstarch and the liquor 
from the canned fish; 1 tablespoonful butter, 1 
tablespoonful catsup, a little pepper, salt, chopped 
parsley, and 1 egg beaten and added the last thing, 
very slowly. (If there is not much salmon liquor, 
double the amount of butter). Serve the mold 
hot, turned out on a platter, with sauce poured over 
it, garnished with lettuce and a rim of French 
peas. Mrs. E. M. Hoover. 

BROILED VEAL KIDNEY. 

Cut six kidneys in two parts in such a way as 
to open but not divide entirely, and pass two wood- 
en a brochettes ,? through then: to -keep them flat, 
sprinkle pepper and salt over, dip in melted butter 
and broil over bright fire. Serve with sauce made 
of melted butter, chopped parsley and a little lemon 
juice. Mrs. Dawson. 



Cabinet. ALLEN-WRIGHT FURNITURE CO. LTD. 



42 



COLUMBIAN CLUB 



SWEETBREAD CROQUETTES. 

One parboiled sweetbread; one-half can mush- 
rooms, chopped fine; one-half cup warm, boiled rice, 
season. Moisten with "Cream Sauce/' roll in 
crumbs and fry. Mrs. L. Logan. 

CREAMED OYSTERS. 

(For Patties). 

One pint oysters ; one-half pint cream ; 1 large 
teaspoon flour, salt and pepper. Let come to a boil 
in double boiler. Mix flour with a little cold milk. 
Stir into boiling cream — add seasoning. While 
cream is cooking, let the oysters come to a boil in 
their own liquor. Skim carefully, drain, add oys- 
ters to cream, boil up once. Fill pastry shells and 
serve. Enough for 18 shells. 

Mrs. F. R. Coffin. 

POTATO DUMPLINGS. 

Half cup of raw grated potato, one full cup 
of flour, two teaspoons baking powder, half tea- 
spoon salt. Mould into soft balls, drop immediately 
into boiling salted water. Melt butter, size of an 
egg, into which slice one small onion, and let brown, 
then pour over dumplings. Serve hot. 

Mrs. A. Rossi. 

SWEETBREADS. 

Put in warm water for an hour to draw out the 
blood, then into boiling water, alloAv them to sim- 
mer ten minutes, this renders them firm, drain, dip 
in beaten egg, roll in cracker crumbs, then into 
egg and cracker again, use seasoning to taste. Saute 



In Salad Dressing much depends upon the oil — Get "Beri 



COOK BOOK 



43 



using butter. Serve hot, like above or with gravy 
and toast. Mrs. C. O. Ballot;. 

CALVES LIVEK AND BACON. 

Slice the liver thin — pour over it boiling water 
— roll in flour — have the pieces about one and one- 
half inches square. Slice bacon very thin and cut 
in one and one-half inch squares. Take a wooden 
tooth pick, put on a piece of liver, then bacon, then 
liver, and so on until full. Drop into hot deep fat 
and brown. Serve as a course for dinner. Garnish 
with parsley. 

NUT CEOQUETTES. 

Chop one cup of English walnuts with a hand- 
ful of toasted bread crumbs. Mix with 2 cups of 
boiled rice, a teaspoon of sugar, half a teaspoon of 
salt, and one well beaten egg. Shape into croquettes, 
dip in beaten egg and then in bread crumbs and 
fry in hot fat, Mrs. C. B. Hurtt. 

THICK CREAM SAUCE FOR CROQUETTES 
OR PATTIES. 

One pint hot cream ; 1 tablespoon butter, level ; 
I tablespoons flour heaping, or 2 tablespoons corn 
starch; one-half teaspoon salt; one-half teaspoon 
pepper; one-half teaspoon celery salt and cayenne. 
Scald cream, melt butter in a pan and when bub- 
bling add dry flour, stir, add one-third 
of cream; boil, stirring all of the time; add one-third 
more cream, stir and add the remainder. 

Miss L. Long. 



Best" at Joy's. 



44 



COLUMBIAN CLUB 



CHICKEN CROQUETTES. 

One-half pound of chicken — cooked and chop- 
ped fine. Season with salt, chopped parsley, celery, 
lemon juice and mix with the "Cream Sauce" soft 
enough to handle. Spread on a plate to cool. Shape 
into rolls, roll in fine crumbs, then dip in beaten 
egg, then in crumbs and fry 1 minute in smoking hot 
fat. Drain and serve with Cream Sauce. 

KICE FRITTERS. 

One cup rice, boiled, measured before boiling; 
4 or 6 crackers rolled not very fine; 1 small onion, 
chopped very fine; 2 eggs, beaten light; salt and 
pepper to taste; a dash of Tabasco, if liked; one- 
half cup milk. Make into small cakes and fry in 
bacon fat and butter. 

Mrs. E. M. Hoover. 

MEAT CROQUETTE. 

Scald one cup of half milk and half cream in 
double boiler. Rub together 1 tablespoonful of but- 
ter and 2 of flour. Gradually stir this into the 
scalding milk and stir until it becomes thickened 
and consistent. Add dash of cayenne, half teaspoon 
of pepper, one of salt and one of onion juice. Re- 
move from fire and add one beaten egg, place on 
fire for one minute to cook egg and add 2 cupfuls 
of finely chopped chicken or any other meat. Pour 
this mixture on a flat dish and when it is cold mold 
into shape, taking not more than one tablespoon- 
ful of mixture for each croquette. Serve with 
cream, tomato or broAvn sauce. Mrs. Cobb. 



Idaho Hardware Co. sell good utensils. 



COOK BOOK 



45 



CROQUETTES. 

Take cold chicken or veal, mince very line, 
moisten well with cold gravy if at hand; add one 
egg, season with salt and pepper, make into small 
cakes, cover Avith egg and bread crumbs, and fry 
in lard and butter. Boiled rice may be added be- 
fore making into cakes. 

Mrs. M. H. Coffin. 



46 



COLUMBIAN CLUB 



.. VEGETABLES .. 

"Earth doth to him her fulness yield 3 

All fresh vegetables should be put on to cook in boiling 
water. Salt should be added to. that in which green or 
top ground vegetables are cooked. White or underground 
vegetables are best when salt is added after cooking. 
Cook top ground vegetables without cover; underground, 
covered. 

HINTS ON COOKING VEGETABLES. 

TURNIPS. Should be peeled and boiled from 
40 minutes to an hour. 

BEETS— Boil from 1 to 2 hours; then put 
in cold water and slip skin off. 

SPINACH. Boil 20 minutes. 

PARSNIPS. Boil from 20 to 30 minutes. 

ONIONS. Best boiled in two or three waters, 
adding milk the last time. 

STRING BEANS. Should be boiled one hour. 

GREEN CORN. Boil 20 or 30 minutes. 

PEAS. Boil from 20 to 30 minutes. 

ASPARAGUS. Same as peas; serve on 
toast with white sauce. 



Boise City Xat'l Bank. Capital, $100,000. Surplus, $100,000. 



COOK BOOK 



47 



WINTER SQUASH. Cut in pieces and boil 
20 to 40 minutes in small quantity of water; when 
done, press water out, mash smooth, season with 
butter, pepper and salt. 

CABBAGE. Should be boiled from one-half 
hour to one hour in plenty of water; salt while 
boiling. 

WHITE SAUCE FOR VEGETABLES. 

Two tablespoonfuls of butter melted, add two 
tablespoonfuls flour, and stir tilt smooth. Add one 
cup of milk, gradually, and stir until thick. Season 
with salt and pepper or paprika 

CREAMED POTATOES. 

Cut boiled potatoes in regular half-inch dice. 
Add to white sauce and heat thoroughly. Serve ' 
with a garnish of parsley. 

POTATO AU GRATIN. 

Put creamed potatoes — above receipt — into a 
buttered baking dish. Sprinkle grated cheese and 
bread crumbs over top and brown in oven. 

Marguerite Nolan Lemp. 

POTATO AU GRATIN. 

One pt. of raw potatoe, sliced or diced; 1 cup 
of white sauce; one-half cup of grated cheese; one- 
half cup buttered cracker crumbs. Arrange po- 
tatoes in layers in the baking-dish. Sprinkle each 
layer with cheese, or omit the cheese and substi- 
tute a dredging of flour and small bits of butter. 
Pour the sauce over, adding the crumbs last. Bake 
half an hour. Sauce: One tablespoon of butter, 



GET YOUR PTAXO AT EILERS — 709 Idaho St. 



48 



COLUMBIAN CLUB 



heated; 1 tablespoon of flour; one-half teaspoon 
salt ; 1 cup of hot milk. Cook thoroughly, stirring 
until smooth before pouring the sauce over the 
potatoes. 

Mrs. Beatty. 

CREAMED POTATOES. 

Select potatoes of equal size. Boil them in 
their skins the day before they are to be stewed. 
Cut into thin slices or cubes. Use pure cream and 
butter, or milk and more butter than for any other 
cooking. When they have cooked up well, add 
salt and sprinkle with flour, coyer pan and remove 
to back of stove for 20 minutes before serving. 

Mrs. Calvin Cobb. 

E SCALLOPED POTATOES. 

Slice potatoes thin, place in baking dish a 
layer of potatoes, sprinkle with cracker crumbs, 
salt, pepper and bits of butter, repeat until the 
dish is full. Have cracker crumbs on top, add milk 
to within an inch of the top. Bake thirty minutes. 

Georgia T. Yates. 

POTATO CHIPS. 

Pare potatoes, let stand in water to cover 
them over night. Then slice them with Universal 
slicer and wash through several waters. Drain and 
roll in cloth to dry. Fry a light brown. Take 
up on papers and spi inkle well with salt. 

Mrs. Loree. 

BEUNETTE POTATOES. 
Peel potatoes and cut them into neat squares. 



Lemps — Men's Hats; Stiff and Soft. .Popular Shades. 



COOK BOOK 



49 



Lay in cold water for an hour, drain, and put them 
over the fire in salted boiling water. Stew until 
they are tender, but not soft. Turn into a colander 
to drain. Cook together in a sauce pan 1 heaping 
teaspoonful, each of butter and browned flour, and 
pour upon them 1 pint weak beef broth. When 
you have a smooth, thick sauce, season with pep- 
per, salt and a little onion juice. Put the potatoes 
into this, stir and toss for a moment, then turn 
all into a greased pudding dish, sprinkle crumbs 
on the top and brown in a good oven. 

Mrs. Chas. Purcell. 

POTATO CROQUETTES STUFFED. 

Two cups mashed potato, one teaspoon salt, 
ten drops onion juice, one salt spoon pepper, one 
salt spoon nutmeg, two tablespoons cream and two 
egg yolks. Add all the ingredients to potato, and 
beat over the fire until smooth. Have ready-cooked 
one pint of young green peas or one-half can of 
peas. Form the potato mixture into a ball, scoop 
out the center, leaving a place large enough for a 
teaspoon or tablespoon of peas, put a little potato 
into hole, and mold again. Roll in egg, then in 
bread crumbs, and fry in deep, hot fat. Serve with 
broiled lamb chops or roasted lamb. 

Mrs. J. M. Haines. 

SWEET POTATO— SOUTHERN STYLE. 

Pare and slice as many potatoes as desired, 
boil in salted water until tender. Remove them to 
a flat pan and take about a cupful of the water 
in which they were boiled and add one cup of 
sugar and a piece of butter and a little nutmeg. 



We try to Merit your Patronage at Evans' Jewelry Store. 



50 



COLUMBIAN CLUB 



Tour over the potatoes and set in the oven to 
brown. Mrs. K. H.Johnson. 

SAYEET POTATOES. 

Slice sweet potatoes lengtlnvise, half an inch 
thick, put in a baking pan, sprinkle with sugar, 
butter, salt and pepper, add a little boiling Avater, 
and bake until done. Mrs. Pierce. 

BAKED SWEET POTATOES 

Parboil until nearly done, then put into a 
dripping pan with roast, either beef or pork, and 
finish cooking. Mrs. Geo. E. Paddock. 

BAKED BEANS. 

Two and one-half cups beans before soaked, 
soak over night. Boil all forenoon, changing water 
three times. Drain all water off, put beans in bean 
pot with piece of pork or ham, put in one-half cup 
molasses, 1 teaspoon salt, a little red pepper and 
one-fourth teaspoon ginger, cover with water, 
bake 24 hours. Effie GL Paling. 

BAKED BEANS. 

Soak 2 pts. navy beans over night. Cook until 
tender. Put in pan with 1 pound of fresh pork, 
salt well, add two large spoons of cooking molas- 
ses, cover with boiling water and bake four or five 
hours, adding more water as it boils away. 

Mrs. C. W. Purcell. 

CREAMED CARROTS. 
Cut carrots in dice, and boil until tender, sea- 



Food odors will not mix in an Automatic Refrig- 



COOK BOOK 



51 



sou with salt and pepper. Put a lump of butter 
the size of an egg, in frying pan, stir in a table- 
spoon of flour, add cream or milk slowly, pour 
over carrots, and serve. 

Mrs. Balderston. 

ESCALLAPED ONIONS. 

Eight onions, two cups milk, two tablespoons 
butter, two tablespoons flour, two teaspoons salt, 
one-fourth teaspoon pepper, three round table- 
spoons bread crumbs. Boil the onions until tender, 
change the water after ten or fifteen minutes, then 
again after the second ten or fifteen. When tender 
cut in slices crosswise, pour over them a sauce 
made of the butter, flour, milk, salt and pepper. 
Cover with bread crumbs, bake until brown. 

Mrs. Haines. 

SCALLOPED ONIONS. 

Cut four large onions into quarters, boil until 
tender, drain. Pour over them one cup of rich milk 
or cream, season with salt and pepper and butter, 
thicken with flour. Put mixture in baking dish, 
cover with a generous layer of cracker crumbs that 
have been moistened with a piece of butter one-half 
the size of an egg and bake until a rich brown. 

Mrs. J. M. Johnson. 

STUFFED ONIONS. 

Parboil the onions for one hour. Then cut 
the tops off, and scoop out the inside. Chop the 
inside and mix with the same amount of chopped 
veal or chicken, salt and pepper, 1 spoon of chop- 
ped parsley, one-fourth cup of soft bread crumbs, 



erator. 



ALLEN-AVRIGHT FURNITURE CO. 



52 



COLUMBIAN CLUB 



and one-fourth cup of butter. Put one spoonful 
of the mixture in each onion. Then put in a French 
chesnut or three or four native chesnuts that have 
been cooked tender. Finish filling onions. Bake 
slowly one hour, basting often. Fifteen minutes 
before serving, sprinkle tops with cracker crumbs 
and brown. Mrs. N. M. Perkins. 

CREAMED ONIONS. 

A dainty way of cooking full grown onions is 
to bake them. Take off the outside dry skin and 
throw each one into cold water as soon as peeled. 
Put them in boiling salted water and simmer gent- 
ly tAventy minutes. Drain, put in a baking dish, 
sprinkle over them a teaspoonful of salt, a dash of 
pepper; cover with fresh boiling water and bake 
for an hour. When the onions are tender lift them 
gently into a hot dish. Put a tablespoonful of butter 
and one of flour into a saucepan and add the water 
from the baked onions; stir constantly until it 
boils. Beat together the yolks of three eggs and 
three tablespoonfuls of SAveet cream; stir into the 
sauce ; cook all three minutes ; pour 0A 7 er the onions 
and serve at once. Mrs. Meholin. 

STUFFED PEPPERS. NO. 1 

Six large SAveet peppers; 1 teaspoonful salt; 
1 pt. finely chopped cooked meat; 1 tablespoonful 
butter; 1 salt spoon pepper; 1 good sized onion; 
one-half cup stale bread crumbs. Cut peppers into 
halves, crosswise, remove the seeds and cut off the 
stem. Wash in cold Avater; mix the meat, bread 
crumbs, salt, pepper and half of the onion grated. 
Stuff this into the peppers; stand them in a baking 
pan; put into the pan the remaining onion, sliced, 



Idaho Hardware Co. Sell Kookizers. 



COOK BOOK 



53 



the butter, and a half pint of water or stock. Bake 
slowly three-quarters of an hour, basting the out- 
side of the peppers every ten minutes. Serve as a 
luncheon or supper dish, or as an entree at dinner. 

STUFFED PEPPEKS. No. 2 

Prepare and cook according to the preceding 
recipe, using a bread stuffing, seasoned with salt, 
pepper and butter. Serve as an accompaniment to 
roasted beef, or they may be served alone as a vege- 
table course. 

STUFFED PEPPEES. No. 3 

Prepare peppers according to first recipe; 
stuff them with a mixture of chopped nuts and 
dried bread crumbs, a half pint of each, slightly 
seasoned with salt and pepper. Bake as directed 
in first recipe. These have meat value and may be 
served in the place of meat at lunch or supper. 

Marguerite Nolan Lemp. 

CREAMED CAULIFLOWER 

Cover cauliflower with cold water to which 
one teaspoon vinegar has been added. This will 
draw out any insects lurking among the flowers. 
Boil in salted water till tender. Drain and serve 
with white sauce. Garnish with cubes of toast. 

BAKED TOMATOES 

Place large firm tomatoes in granite or earth- 
en pan with couple slices bacon. Bake till tender. 
Serve on individual plates and let them be seasoned 
at table. 



Silverware — Con Hesse, Jeweler 1 — Cut Glass. 



54 



COLUMBIAN CLUB 



BAKED TOMATOES 

Cut off slice from blossom end, take out seed 
and fill with dressing made of bread, butter and 
seasoning. Chopped meat may be added. Put a 
bit of butter on each and bake half an hour. 

FKIED EGG PLANT 

The purple is best. Slice half an inch thick; 
pare each piece and lay in salt and water; cover 
with a plate and let stand an hour; wipe dry; dip 
in beaten egg and cracker crumbs, and fry until 
brown in hot lard. 

THE BEST WAY TO COOK SPINACH. 

Wash and pick the leaves from half a peck of 
spinach. Have ready a large kettle, throw in the 
spinach, sprinkle over a teaspoonful of salt, and 
not more than a pint of boiling Avater. Stand the 
kettle over a brisk fire; shake or toss the spinach 
almost continually for ten minutes ; drain and chop 
very fine; put in a sauce-pan, add two tablespoon- 
fuls of butter, two of good sweet cream, a dash of 
pepper and a half teaspoonful of salt. Stir con- 
stantly until very hot; add the juice of half a 
lemon, turn into a hot dish and serve at once. 

Mrs. M. P. Meholin. 

SAUCE FOE SPAGHETTI TO BE SERVED AS 
A COURSE 

Heat butter very hot; fry in this an onion 
chopped fine; add dried mushrooms that have been 
soaked in a little water; add that water and the 
thick part of half a can of tomatoes, a small piece 
of salt pork and of lean beef ; boil hard for half an 



We will handle your account — Bank of Commerce. 



COOK BOOK 



55 



hour; add a pinch of cinnamon and of cayenne 
pepper and season with salt; strain this over spag- 
hetti that has been boiled 20 minutes in salted 
water. Cover with grated cheese and serve immedi- 
ately. Mrs. Calvin Cobb. 

EGG PLANT AND CHEESE 

Pare a good sized egg-plant and cut in rather 
thin slices; sprinkle with salt, pile the slices and 
cover with cold water. Keep the egg-plant under 
water with a weight to prevent discoloration. At 
end of an hour remove slices and wipe dry. Dip 
the slices into beaten egg and line bread crumbs; 
fry brown. Make a cup of white sauce, put a layer 
of it in a baking-dish, then a layer of egg-plant, a 
layer of grated cheese; repeat these layers until 
egg-plant is all used. Put crumbs and cheese with 
bits of butter on top; brown in oven. 

Mrs. E. C. Cook. 

MACARONI, CHEESE AND TOMATOES 

Boil macaroni 20 minutes in salted water; 
drain ; then put in baking dish a layer of macaroni, 
then a layer of grated cheese till dish is nearly full ; 
have the cheese on top; season with butter, salt 
and red pepper; then pour over all about 1 pint of 
tomatoes; bake one-half hour. 

Mrs. W. P>. Williamson. 

BAKED MACARONI WITH CHEESE 

Break macaroni into short lengths ; put in boil- 
ing water salted; stir often, and boil slowly about 
20 minutes; when done turn into colander and 
drain well. Put a layer of macaroni in the bottom 



Buffet and Sideboards at The Standard Furniture Co. 



56 



COLUMBIAN CLUB 



of a buttered pudding dish ; upon it put cheese and 
bits of butter, salt and pepper; then another layer 
of macaroni; then cheese; add some milk; bake 
slowly until brown ; serve in baking dish. 

Mrs. Pierce. 

MACARONI AND CHEESE 

Boil one pound of macaroni in beef stock that 
has been slightly salted. After it has cooked till 
tender put in the baking dish alternate layers of 
macaroni and cheese, with a cheese layer on top, 
seasoning with salt and pepper to taste. Beat four 
eggs and add milk to make sufficient custard to 
just cover the Avhole; bake till a golden brown. 

Miss Tage. 

CABBAGE All GRATIN. 

One-half head cooked cabbage; 1 pint white 
sauce; three-fourths cup grated cheese; salt and 
paprika; one-half cup cracker crumbs; 3 table- 
spoonfuls melted butter. Put layer cabbage 
coarsely chopped in a buttered dish, then layer of 
cheese, crackers, pepper and salt, white sauce and 
so on until all is used. Cover with crumbs and 
bake until brown. Mrs. George Redway. 

CABBAGE WITH CREAM SAUCE 

Select a solid head of cabbage, cut into halves, 
then eighths; fill a large kettle half full of water; 
when it conies to the boiling point add a teaspoon- 
ful of salt to each quart of water and when it boils 
again put the cabbage into the kettle; watch care- 
fully until the water again boils, then push to the 
back of the stove where it can simmer slowly for 
thirty minutes, when the cabbage will be white and 



Joy's Vanilla and Lemon Extracts are absolutely pure — 



COOK BOOK 



57 



perfectly tender; lift and drain it carefully and 
arrange neatly on a platter. Put a tablespoonful 
nf flour and one of butter in a sauce-pan, stir to- 
gether until cooked; add a half pint of milk; stir 
until boiling ; add a half teaspoonful of salt, a dash 
of pepper and pour over the cabbage. 

Mrs. M. P. Meholin. 

STEWED CABBAGE 

Chop cabbage fine. Cook till tender in boiling- 
salted water; drain and add one-fourth cup vine- 
gar; salt, pepper and butter. 

Mrs. W. H. Gibson. 

ELLEN'S HOT SLAW 

Let cabbage stand in cold water one-half hour ; 
drain and cut fine; season with salt and pepper; 
put one teaspoon butter in a sauce-pan with one- 
half wine glass milk; beat and add one well beaten 
egg and two tablespoons vinegar. Stir until it 
thickens. Pour over cabbage while hot and serve. 

.Mrs. George H. Roberts. 

RICH PARSNIPS 

Boil parsnips with thin slices of bacon. Allow 
the water to boil away and then fry down to a rich 
brown. The bacon gives a fine flavor. 

SWEDISH TIM BALES 

Three fourth cup flour; one-half teaspoon salt; 
1 teaspoon sugar; one-half cup milk; 1 well beaten 
egg; 1 teaspoon olive oil. Put this batter into a 
cup and when the kettle of fat is ready dip timbale 
iron, which has been previously heated in the hot 



some kinds are not. 



58 



COLUMBIAN CLUB 



fat, into the batter. A tiny crust will quickly form 
and cling to the hot iron. Then brown delicately 
in the fat. Slip off on to piece of crumpled paper 
to drain. Mrs. W. H. Gibson. 

CKOUSTADES. 

Cut bread into slices three inches thick; re- 
move crusts; cut a line around the top of the slice 
about half an inch from edge and carefully remove 
inside to form a receptacle; dip in melted butter 
and brown in oven. Harriet O'Connor. 



Fine Stock of Watches, Diamonds, Jewelry at Evans 1 , 105 
South 10th Street. 



COOK BOOK 



59 



.... EGGS .... 



"There is a best-way of doing everything, even if it be to boil an egg— Emerson." 

To have eggs fresh and rightly cooked, is with- 
in the power of the simplest household. The orig- 
inal ways of cooking seem limited to baking, boil- 
ing, frying and poaching, but each one of these pro- 
cesses can be so varied by sauces and garnishes as 
to furnish a variety of palatable dishes. 

TO BOIL EGGS 

Put eggs in a well heated granite sauce pan, 
cover with boiling water; cover and let stand on 
kitchen table eight minutes; open carefully into 
well warmed egg cups. Nourishing and easily di- 
gested. Mrs. W. D. Springer. 

POACHED EGGS 

Place in a shallow pan as many muffin rings 
as you have eggs to poach; turn in enough boiling 
water to just cover the rings, and add a little salt; 
when water boils, draw pan to side of range and 
break an egg in each ring. Cook slowly and do not 
let water boil; should cook at least 15 minutes; 
remove eggs carefully and x>lace on buttered toast ; 
garnish with parsley. 



Everything electrical at Mickle's. 



60 



COLUMBIAN CLUB 



RUMPLED EGGS 

Beat three eggs with 2 ounces butter; add one 
teaspoon of cream and stir over fire five minutes or 
until it rises; serve on buttered toast. 

Mrs. Williams. 

SHIRRED EGGS 

Butter egg shirrer or sauce dish ; cover bottom 
and sides with fine cracker crumbs; break an egg 
into the shirrer and cover with seasoned buttered 
crumbs; bake in moderate oven until white is firm 
and crumbs brown. Place shirrers on tin plate so 
they may be moved easily. Miss Cox. 

CREAMED EGGS 

Break eggs into a granite pie pan; put butter 
size of a hickory nut beside each egg and then add 
one tablespoonful cream for each egg; dust with 
salt and pepper ; let cook gently on outside of stove 
until eggs set ; when ready to serve garnish with a 
little parsley. Mrs. J. H. Lynch. 

EGGS A LA CREME 

Boil hard 12 eggs ; slice in rings ; butter a bak- 
ing dish; then use a layer of eggs sliced and sea- 
soned; then bread crumbs; continue until dish is 
filled; use bread crumbs for last layer, with bits of 
butter; moisten all with one and one-half cups of 
milk or cream and bake half an hour. 

Mrs. W. D. Springer. 

EGGS ON TOAST 
Toast squares of bread and dip in hot water; 



Mickle's Electrical Store, 8th and Bannock. 



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whip the white of egg for each piece of toast, and 
place on top, then drop carefully the yolk in the 
center of white; salt and bake, which takes about 3 
minutes; take from oven and put melted butter on 
top of all. Mrs. W. B. Williamson. 

EGGS IN TOMATOES 

Cut slice from stem end of small ripe tomatoes ; 
take out pulp and break an egg into cavity ; sprinkle 
with salt and pepper; cover with buttered crumbs 
and bake. Miss Cox. 

BREAKFAST EGGS 

Six eggs boiled hard; cut whites and put on a 
platter; pour over this a cream dressing; put the 
yolks through a potato ricer and sprinkle over the 
cream. Put carefully fried bacon around edges of 
platter and serve with toast. 

Mrs. W. D. Springer. 

SWISS EGGS 
Cover bottom of dish with grated cheese; 
break eggs upon this and season with salt and pep- 
per ; add teaspoon cream for each egg and sprinkle 
over with grated cheese. Bake in moderate oven 
fifteen minutes. Mrs. Holm an. 

EGG GEMS 

One cup chopped meat; 1 cup bread crumbs; 1 
tablespoon melted butter; pepper and salt; milk 
to bind together. Put one spoonful of mixture in 
hot buttered gem pans, break egg on each, sprinkle 4 
with salt, pepper and bread crumbs. Bake eight 
minutes. Mrs. Williams. 



GET YOUR PIANO AT EILERS — 709 Idaho St. 



62 



COLUMBIAN CLUB 



GOLDEN KOD- ON TOAST 

Make a rich cream gravy; have ready boiled 
eggs ; toast the bread to a golden brown ; if needed 
dip in hot water or milk ; then butter and put gravy 
on each slice; then cut the whites in rings and put 
the yolks in a ricer and squeeze on top ; garnish with 
green. Mrs. W. B. Williamson. 

LIGHT OMELET WITH TOMATO SAUCE 

Four eggs; 4 tablespoons cold water; one-half 
teaspoon salt; one-eighth teaspoon white pepper; 2 
tablespoons butter; break eggs and separate; beat 
yolks until light with salt, pepper and water; beat 
Avhites stiff and fold lightly into the yolks. Melt 
butter in the pan and when very hot turn in the 
omelet and cook until under side is light brown 
and top is dry; then loosen from the edges, fold 
over and turn into a hot platter; pour the sauce 
around it. 

Tomato Sauce 

One cup strained tomatoes; 1 tablespoon 
flour; 1 tablespoon butter; 1 bay leaf; one-half tea- 
spoon onion juice; sprig of parsley; one-eighth 
teaspoon salt; one-eighth teaspoon white pepper. 
Put tomatoes and seasonings on and simmer for 
five minutes; remove parsley and bay leaf; melt 
butter, add flour, cook, then add strained tomatoes 

Carrie C. Twogood. (>* 

HAM OMELET 

For ham omelet take one-half ham and half 
other cold meat, minced fine, slightly moistened 
and heated. Place on omelet after it is turned out 
on platter, then fold. 



Boise City Xat'l Bank. Capital, $100,000. Surplus, $100,000. 



COOK BOOK 



63 



OMELET. 

Six eggs ; 1 tablespoonf ul corn starch ; 1 cup 
sweet rnilk; 1 teaspoonful salt. Beat yolks of eggs 
ami corn starch; add salt and milk; stir well; add " 
the whites last just lightly. Put into a frying pan 
hot and well buttered and cover tightly ; cook about 
eight minutes, or until well set; then take off the 
cover, put into a hot oven and brown on top; turn 
out on a hot platter and fold. Seive at once 

Mrs. Leonard Logan. 



E. L. Lason, successor to John Ennis Co. Use Snow Blos- 
som Flour. 



64 



COLUMBIAN CLUB 



SALADS 



' 'To make a perfect salad there should be a spendthrift 
for oil, a miser for vinegar, a wise man for salt, and a mad- 
cap to stir the ingredients up and mix them well together. ' ' 

Salads are suitable for all seasons. There are 
few vegetables which cannot be used for this pur- 
pose, as well as the great variety of fish, flesh and 
fowl. Vegetables should always be crisp and fresh. 
Meats and fish must be cut fine. Keep everything 
cold. Do not mix dressing with salad until ready 
to serve. 

CHICKEN SALAD 

Use equal parts of carefully prepared fowl 
and crisp, white celery. When ready to serve mix 
with Mayonnaise dressing. Use 2 parts dressing 
and 1 part whipped cream. 

Mrs. W. D. Springer. 

PEAR AND NUT SALAD 

Cut pears in halves and scoop out the core. 
Fill cavity with chopped nuts and pour over all 
the salad dressing. Sprinkle* with, more of the nuts 
chopped fine. Mrs. Miller. 

CHICKEN SALAD 

Boil two chickens; have meat free from skin 
and fat and cut into dice ; with this mix thoroughly 



Boise City Nat'l Bank. Capital, $100,000. Surplus, $100,000. 



COOK BOOK 



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equal quantity of crisp celery cut fine, three olives 
chopped and two teaspoons of capers. Make a 
dressing of 6 tablespoons best olive oil, 2 table- 
spoons vinegar, 2 teaspoons salt and a dash of cay- 
enne. Pour over slowly and let stand in ice box 
several hours. Mrs. J. H. Lynch. 

SALMON SALAD 

Take equal parts of cold boiled salmon and 
mashed potatoes and mix Avith Mayonnaise dress- 
ing. Serve on lettuce leaves with a spoonful of 
the dressing. Miss Cox. 

LOBSTER SALAD 

Empty one can of lobster and pour off oil; cut 
meat in coarse pieces; shred one head of lettuce 
and cut up fine one small stalk of celery. Mix with 
the lobster and 2 tablespoons cooked salad dress- 
ing; pour remainder of salad dressing over the 
mixture and garnish with sliced hard boiled eggs 
and celery tops. Mrs. Kinyon. 

FEUIT SALAD 

Arrange crisp leaves of lettuce on individual 
plates. On this pile a portion of oranges cut into 
dice, bananas cut cross ways into thin slices and 
pineapple thinly sliced and divided into sections. 
Dress with mayonnaise and sprinkle with finely 
chopped English walnuts. Mrs. Jas. Hays. 

DAISY SALAD 

Kemove shells from hard boiled eggs and cut 
in halves lengthwise. Mash yolks and season with 
salt, pepper, mustard and vinegar. Take a spoon- 



Lemps — Always in the Lead with new Ideas. 



66 



COLUMBIAN CLUB 



iul of this mixture and drop in center of lettuce 
leaf. Cut whites lengthwise into strips resembling 
petals of a daisy, and arrange around the yellow 
centers. Sprinkle with French dressing. 

Mrs. Mitchell. 

POTATO SALAD 

Cut cold boiled potatoes into dice; add a sour 
pickle sliced Aery thin; sprinkle with little celery 
salt and pour over a cooked salad dressing to which 
half a cup of Avhipped cream has been added. 

Mrs. D. D. Williams. 

CHERRY SALAD 

Take white cherries and pineapple and mari- 
nate with French dressing; sprinkle with chopped 
nuts and serve with mayonnaise dressing. 

Miss Cox. 

POTATO SALAD WITH CREAM DRESSING. 

Two quarts cold boiled potatoes cut fine; one 
small onion chopped very fine; mix dressing; one 
teaspoon sugar, one teaspoon salt, one-fourth tea- 
spoon each of white pepper and mustard ; mix thor- 
oughly; add one-half cup of cream, then one-third 
cup vinegar; stir thoroughly through potatoes; is 
better to stand before using. 

Georgia T. Yates. 

BEET SALAD 

Chop well-cooked beets very fine; season with 
salt, pepper, sugar, vinegar and melted butter; 
serve on curled lettuce leaves and garnish with 
thin slices of hard boiled egg. 

Mrs. Mariner. 



For finest Groceries go to Latham's. 



COOK BOOK 



67 



OYSTER SALAD 

One quart of oysters scalded in their own 
juice; then drain and keep on ice until ready to 
serve; cut up 1 pint of celery in small pieces; mix 
with oysters and put together with one-half cup 
Mayonnaise dressing. Mrs. Ustick. 

GRAPE SALAD. 

Cut in halves large California white grapes 
and serve with Mayonnaise dressing. 

Mrs. Ustick. 

CAULIFLOWER SALAD 

Drop cauliflower in salted boiling water and 
cook tender; lay it on a plate to cool and place on 
ice until ready to serve; cut or divide; place on 
platter and pour over a mayonnaise and whipped 
cream dressing. Mrs. H. E. Neal. 

TOMATO SALAD 

Choose uniform sized ripe tomatoes, pour boil- 
ing water over, drain at once and cover with cold 
water; remove the skins and set on ice; make fill- 
ing of finely cut cucumbers and one-third as much 
serve cut a slice from the stem end of tomatoes, 
carefully take out seeds, drain out juice, fill half 
full of the prepared cucumber, place on a lettuce 
leaf and on the top of each tomato put a spoonful 
of very stiff mayonnaise. 

Mrs. Carol L. Sweet. 

ROOSEVELT SALAD 
String beans and peas, cooked and cold, celery 



Try our Savings Department — Bank of Commerce. 



68 



COLUMBIAN CLUB 



sliced very line, season and mix with mayonnaise. 

Mrs. Nourse. 

FRENCH, OR LAURAINE SALAD. 

One tablespoonful of pate de foie gras; 1 tea- 
cup boiled pounded chicken meat ; 1 tablespoonful 
sherry ; 2 yolks of eggs ; 1 cup hot chicken broth or 
stock ; 1 cup cream ; 1 tablespoonful dissolved gela- 
tine; 2 whites of eggs beaten stiff; salt and cay- 
enne; beat the yolks of eggs, add to chicken and 
pate de foie gras and sherry ; then the hot stock ; 
cook a little; cool, then stir into it the cream and 
gelatine; last the whites of eggs; set in individual 
moulds on ice for several hours; serve stiff mayon- 
naise with this. Enough for ten people. Cheese 
straws should accompany this salad. 

Mrs. Mary E. Kidenbaugh. 

CABBAGE SALAD 

WITH FRENCH DRESSING 

Shave a medium sized cabbage fine; sprinkle 
with salt and pepper and pour over it the following 
dressing: Heat one-half cup of milk to a boil; 
beat one egg, one-half cup sugar, piece of butter 
the size of a walnut, and stir it all in the boiling 
milk; let it come to a boil, then add one-half cup 
vinegar; pour it all over the cabbage and let cool. 
Stir occasionally. Mrs. J. M. Haines. 

METROPOLITAN SALAD 

One cup of hickory nuts, chopped; 2 cups ap- 
ples ; 2 cups celery; cut the celery into small pieces, 
chop tart apples rather fine; stir all together and 
season well with mayonnaise dressing; as the ap- 



GET YOUR PIANO AT EILERS — 709 Idaho St. 



COOK BOOK 



69 



pies turn dark after chopping it is best not to add 
them till just before serving. 

Mrs. J. H. Richards. 

WALDORF SALAD 

Cut equal quantities of apples and celery in 
pepper ; make a dressing of six tablespoons vinegar, 
small dice shaped pieces, and season with salt and 
three partially beaten eggs, 1 teaspoon mustard, a 
lump of butter, teaspoon sugar; put vinegar in a 
double boiler; when hot put in eggs and stir with 
egg-beater until it thickens; add butter, mustard 
wet in a little water, and sugar; when needed to 
pour over salad, add a cup of whipped cream. 

Mrs. A. N. Beck. 

CHEESE AND CELERY SALAD 

Mix cream cheese to a paste Avith a little 
cream; rub the inside of individual molds with 
olive oil; line the molds with the cheese mixture; 
fill the center with celery cut fine and mixed with 
mayonnaise; carefully turn out on a lettuce leaf. 

Mrs. H. B. Bryan. 

CAULIFLOWER SALAD 

Cook cauliflower, then pull apart into flower - 
ettes; marinate with vinegar, olive oil, pepper and 
salt over night; when ready to serve, drain and ar- 
range on a dish; tuck between the flowerettes boil- 
ed beets cut into slices ; place on lettuce leaves and 
cover with mayonnaise. Mrs. H. B. Bryan. 

SHRIMP SALAD IN TOMATO CUPS 
Select medium size, smooth, well shaped to- 



Boise City Nat'l Bank. Capital, $100,000. Surplus, .$100,000. 



70 



COLUMBIAN CLUB 



matoes; cut slice from blossom end and scoop out 
center; fill with mixture of finely chopped celery 
and shrimps, seasoned with salt and pepper and 
moistened with a little salad dressing mixed with 
whipped cream; serve on lettuce leaves with tea- 
spoon mayonnaise on top of each tomato. 

Mrs. O. V. Allen. 

SHRIMP SALAD 

One can shrimps, same amount of celery cut 
fine ; four eggs boiled hard and chopped when cold ; 
one cup chopped nuts; toss all together with a 
fork; pour over salad dressing and mix; stand in 
cool place. Mrs. Stewart. 

TOMATO JELLY 

One quart tomatoes; 1 bay leaf; a few sprigs 
of parsley; 1 teacup chopped celery; one-half small 
onion ; cook 20 minutes and strain ; season with 
salt and pepper; add one-half box gelatine dis- 
solved in cold water; then add 4 tablespoons vin- 
egar if liked very tart ; wet the molds and turn the 
mixture in and serve on lettuce leaves with mayon- 
naise dressing. Mrs. LTstick. 

TOMATO SALAD 

Peel tomatoes, remove the centers, sprinkle 
the inside of each with salt, invert and let stand at 
least 20 minutes; fill with equal parts of pineapple 
and nut meats, shredded or cut into cubes. Serve 
with mayonnaise or a good cream salad dressing. 

Mrs. H. E. Neal. 

FRUIT SALAD 
Cut pineapples and oranges up for the desired 



Hand Painted China that is really work of art at Evans' 



COOK BOOK 



71 



amount, add candied cherries enough to give color, 
then blend together with lemon jelly; serve on let- 
tuce leaves Avith the following dressing: 2 yolks 
of eggs; one-half cup of sugar; butter size of a wal- 
nut; 1 whole egg; one-fourth teaspoon salt; one- 
half teaspoon mustard; dash of cayenne; one-half 
cup vinegar. Cook all together in a double boiler, 
stirring all the time. If too thick add Avhipped 
cream. 

Mrs. A. P. Wilson. 

VEAL SALAD 

Two and one-half lbs. of veal boiled and chop- 
ped fine; add celery or cabbage chopped fine also. 
Serve with above dressing. 

Mrs. A. P. Wilson. 

SALAD DKESSIXG TO UTILIZE YOLKS OF 

EGGS 

One yolk to one tablespoonful of vinegar. 
Scald vinegar and beat the yolks very light ; pour 
vinegar on the yolks and then return it all to the 
sauce-pan and cook a few minutes carefully, lifting 
from the stove and stirring it until the mixture is 
thick and perfectly smooth. When removed from 
the fire stir into it a small piece of butter, about a 
teaspoonful to 4 or 5 yolks. This is the founda- 
tion, to be used with a dry seasoning as follows. 
This foundation will keep over a week in the ice- 
box and can be mixed up quickly whenever there 
are yolks of eggs to utilize. 

Seasoning 

Four teaspoonfuls salt; 2 scant teaspoonfuls 
mustard ; 1 saltspoonful white pepper. When need- 



Jewelry Store, 10th Street, near Main. 



72 



COLUMBIAN CLUB 



ed mix sufficient of this seasoning with the foun- 
dation and thin to the desired consistency with 
whipped cream. 

For chicken salad e. g. take about a large 
tablespoonful of the foundation to a teaspoonful 
of seasoning and this will take about a cup of 
whipped cream. 

This dressing can be used for all salads, vary- 
ing the seasoning. For potato salad use more sea- 
soning. For tomato or cabbage add a little more 
sugar. Add olive oil and lemon juice, to taste, if 
desired. A salad of tart apples and Avainuts with 
this dressing is delicious. 

Mrs. E. M. Hoover. 

SALAD DRESSING WITHOUT OIL 

One teaspoonful of mustard; 2 teaspoonfuls 
of salt ; 2 tablespoonf uls of sugar ; pinch of cayenne 
pepper ; 3 eggs . or one-half cup of yolks ; one-half 
cup of vinegar; 1 cup cream.; 1 tablespoonful of 
butter. Sweet or sour cream or milk may be used. 
Add more butter if milk is used. Mix salt, mus- 
tard, cayenne pepper and sugar together. Add 
beaten eggs — add slowly hot vinegar stirring all 
the time — add cream or milk, stirring slowly. Put 
in double boiler and cook until thick. Add butter 
and beat with Dover egg beater until cool. 

Mrs. Ross Cartee. 

SOUR CREAM SALAD DRESSING 

Yolks of four eggs; 1 heaping teaspoonful 
sugar; one-half teaspoonful salt; one-half tea- 
spoonful mustard; dash of cayenne. Whip togeth- 
er. Have on stove 1 tablespoonful butter; one-half 
cup vinegar ; boil ; stir into it the whipped mixture ; 



AVe will take any amount in our Savings Department — Bank 



COOK BOOK 



73 



stir till smooth; let cool; add two-thirds cup of 
whipped sour cream. Fine for shredded cabbage 
or any sort of vegetables or fruit salad. 

Mrs. M. E. Ridenbaugh. 

MAYONNAISE DRESSING 

Mix together 1 teaspoonful each of mustard 
and salt, a few grains of cayenne and the yolks of 
two eggs; add slowly one half-pint olive oil, two 
tablespoonfuls of vinegar and 2 tablespoonfuls of 
lemon juice; just before serving add 2 tablespoon- 
fuls of thick cream whipped. 

Louise Johnson. 

MAYONNAISE. 

One teaspoon salt; 1 teaspoon mustard; 1 
tablespoon powdered sugar; 2 tablespoons lemon 
juice; 2 tablespoons vinegar; one and one-half cups 
olive oil; yolks of two eggs; dash of cayenne or 
paprika; one-half pint cream. Have everything 
cold. Mix dry ingredients, add egg yolks and beat 
well. Add oil drop by drop, stirring constantly. 
As mixture thickens, thin with vinegar or lemon. 
Add beaten white of egg or whipped cream. 

Mrs. J. E. Tourtelotte. 

FRENCH SALAD DRESSING 

Grate 1 onion, using juice of same; add a 
pinch of salt, a dash of cayenne pepper; the juice 
of one-half lemon; lastly, as much olive oil as de- 
sired. M rs. J. D. Agnew. 

CREAM SALAD DRESSING 

Two eggs, beat well; add 1 tablespoon granu- 
lated sugar; one-half teaspoon mustard; 1 teaspoon 



of Commerce. 



74 



COLUMBIAN CLUB 



salt ; 1 cup cream. Place in double boiler and when 
near boiling add 1 small cup of vinegar; cook, stirr- 
ing all the time, until thick. If it should curdle 
beat with an egg-beater (Dover) but it will not 
curdle unless you let the egg boil. 

MAYONNAISE TAB TAKE DRESSING 

Just add to mayonnaise chopped olives, 
pickles, parsley, capers and onions. 

Mrs. Leonard Logan. 

ASPIC JELLY 

Aspic is very useful in the preparation of cold 
dishes and care should be taken to have it clear 
and well flavored. With aspic, cold meats and 
salad can be made into many attractive dishes. 1 
fowl; 1 shin of beef; 1 knuckle of veal; one-half 
package Cox gelatin; 1 turnip; 2 onions; 1 carrot; 
1 stalk celery ; 4 cloves ; 1 bay leaf ; 1 cup sherry or 
Maderia. Put meat into pot, cover with Avater and 
let simmer five hours, closely covered. An hour 
before removing from fire, add carrot cut in dice, 
the cloves and bay leaf. Fry in butter the onions 
and celery ( cut in pieces ) to a nice brown, and add 
to stock at the same time. Remove from fire, 
strain and add gelatin (which has soaked for an 
hour in cold water) and the sherry. Stir until 
gelatin is dissolved. Set away until next day, 
when if not solid enough to stand, more gelatin 
may be added. There should be two quarts of jelly. 

To Clear Aspic 

Remove all grease and stir into the cold jelly 
the white and shells of two eggs. Let boil hard for 
five minutes, then strain through a double cloth. 



E. 1(. Lason, successor to John Eimis Co. Use Snow Bios- 



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.. CHEESE .. 



Cheese is served with Avafers, after the dessert, 
or with the salad before the hot dessert. Any 
cheese dishes are served before the dessert. Cheese 
straws are used with salads. Edam, pineapple and 
any cheese of suitable size are passed whole, with 
top cut off and a scoop for helping. American 
cheese is always cut into pieces of uniform size. 
The soft cheese is divested of tin foil and passed on 
a lace paper. 

CHEESE JELLY 

One-half cup of cream; one-half teaspoon mus- 
tard ; one-third package of gelatin ; 2 cups of grated 
cheese ; a pinch of salt. Whip cream and add mus- 
tard, salt, gelatin soaked in a little water, and 
cheese. Save out a little of the cheese. Stir while 
on the stove until dissolved, then pour in shallow 
pans and sprinkle remaining cheese over the top. 
When cold cut in squares. 

Mrs. N. M. Perkins. 

CHEESE FONDU 

Melt 1 oz. butter and whip into it 1 pt. milk; 
dissolve 2 tablespoons of flour into 1 gill of cold 



som Flour. 



76 



COLUMBIAN CLUB 



milk ; add it to the boiled milk and let it cool ; beat 
yolks of four eggs with a heaping teaspoonful 
of salt; one-half teaspoonful of pepper and five 
ounces of grated cheese. Whip the whites of the 
eggs and add them; pour the mixture into a deep 
tin lined with buttered paper and allow for the 
rising, say four inches. Bake twenty minutes and 
serve immediately. Mrs. M. D. Lovell. 

CHEESE SOUFFLE 

Add to. piece of butter the size of an egg one 
tablespoon of flour; cook until slightly yellow; 
then add one pint of boiling milk and boil for five 
minutes. Let the mixture cool and add yolks of 
four eggs one at a time; six tablespoonfuls grated 
Swiss cheese, and lastly, beaten whites. Put in a 
buttered form and bake fifteen minutes in a hot 
oven. Serve in a pudding dish as an entree. 

Clementine Seller. 

CHEESE BALLS 

Grate one cupful of American cheese; add one 
well beaten egg; season with salt, paprika and 
Worcestershire; shape in small balls, roll in bread 
crumbs and fry in deep fat. 

Mrs. O. V. Allen. 

SCALLOPED CHEESE 

One cup grated cheese; 1 cup bread crumbs; 
1 pint milk, cheese dissolved in milk; one-half tea- 
spoon mustard moistened with hot water; 2 eggs 
beaten; 1 teaspoon salt; 1 salt-spoon cayenne. 

Mrs. M. D. Lovell. 



Olive Oil contains more nutriment than any other known 



COOK BOOK 



77 



GOLDEN FLEECE 

To three cups of grated cheese add one cup of 
milk and a dash of cayenne pepper, and a level 
teaspoon of salt; put over the fire and cook till 
smooth; break three eggs into it and cook till the 
whites set, then beat till smooth and creamy. Serve 
on hot toast. Miss Tage. 

FANNY BLOOM FIELD - ZEIS LEE'S CHEESE 

Fifteen cents worth of Eocquefort cheese 
pressed through a sieve ; same amount of fresh but- 
ter, stirred to a cream; then add cheese and mix 
one-fourth teaspoon red pepper; one and one-half 
sardelles washed, boned and chopped and smoothed 
to a paste; a little finely chopped parsley; one- 
half teaspoon of chopped onion; 1 teaspoon chop- 
ped capers, caraway seed; mold. 

Mrs. N. M. Perkins. 

COTTAGE CHEESE 

Place one panful of clabbered milk over a pan 
of hot water; let heat very slowly until whey sep- 
arates from curd; do not let boil or it wilj become 
tough ; then strain through a cloth and press out 
all the whey; stir into the curd a little butter, 
cream and salt — enough to moisten and flavor; 
work well with a spoon until fine grained and con- 
sistent, then mold into balls of uniform size. 

CHEESE STEAAVS 

One-half cup melted butter; 1 cup cheese, 
grated; 1 egg; pinch of cayenne pepper; flour to 
roll; roll and cut in straws one-fourth inch wide 
and 4 inches long. Bake in very hot oven light 
brown. Mrs. H. AT. Dunton. 



food. Get the pure at Joy's. 



TS 



COLUMBIAN CLUB 



.. PUDDINGS 



"The proof of the pudding is in the eating." 



TAPIOCA CEEAM 

Soak 4 tablespoons pearl tapioca in water to 
cover, in double boiler ; when water is absorbed, 
add milk and cook till transparent ; beat one-third 
cup sugar and one-fourth teaspoon salt into yolks 
of 2 eggs and pour the hot tapioca over the mix- 
ture, stirring well; return to double boiler quickly 
and cook two or three minutes. Remove from fire, 
add 1 teaspoon vanilla and fold in the stiffly beaten 
whites of the eggs. Serve cold. 

Mrs. W. H. Gibson. 

LEMON MERINGUE 

One medium sized sponge cake; S eggs separ- 
ated ; one and one-half cups sugar ; 3 lemons. Beat 
yolks and sugar to a cream, put into a rice boiler, 
stir constantly until thick, add juice and grated 
yellow rind of lemons and 5 beaten whites; pour 
over cake ; beat other three whites with very little 
sugar ; put over all the rest ; brown in oven. 

Mrs. M. E. Ridexbaugh. 



Boise Book & Music Co., 719 Main St. 



COOK BOOK 



79 



PINEAPPLE CREAM 

To one pint of cream whipped stiff and sweet- 
ened with one cup of sugar, add one-half box of 
gelatin which has been soaked in one cup of milk 
for a half hour, then add one can of shredded pine- 
apple. Set on ice. Mrs. Tipton. 

BAVARIAN CREAM 

One quart rich cream whipped very stiff; one- 
half box Cox's gelatin in water enough to cover 
and set on back of stove to dissolve; one-half cup 
pulverized sugar and one generous tablespoonful 
of sherry; cool gelatin after being dissolved, then 
strain into cream, stirring constantly; add sugar 
and sherry; stir for a few minutes in some cool 
place, then pour into one large or several smaller 
molds and place on ice. 

Mrs. W. T. Booth. 

AMBER PUDDING 

Boil one-half box gelatin in 1 pint of milk 
until gelatin is dissolved; add yolks of 4 eggs, beat- 
en with 3 heaping tablespoons of powdered sugar 
— stir gradually into first mixture and remove 
from stove — whip whites with a little powdered 
sugar and whip into pudding; flavor and set in 
mold to cool. Mrs. D. J. Cohen. 

CUP CUSTARDS 

To one quart milk use five eggs; one half cup 
sugar; one half teaspoon salt; flavor with nutmeg, 
and bake in cups set in pan of water. 

Georgia T. Yates. 



Elwell Kitchen Cabinets. Standard Furniture Co. 



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COLUMBIAN CLUB 



RICE PUDDING 

One cup rice thoroughly washed; 2 quarts 
milk, 1 cup sugar, butter the size of egg, little 
salt. Flavor to taste. Bake 2 hours in a moderate 
oven, stirring frequently. 

LUELLA MARCELLUS. 

CORN STARCH BLANC MANGE 

Dissolve three tablespoonfuls of corn starch 
in one pint of milk; add three tablespoonfuls of 
sugar and the beaten whites of three eggs (yolks 
also if rich color is desired) ; put this mixture into 
a pint of boiling milk, add a salt-spoon of salt and 
stir well while it is thickening; flavor with lemon, 
pour into cups and place on ice. When cool turn 
out and serve with whipped cream sweetened and 
flavored with lemon. Mrs. A. F. Long. 

SNOW PUDDING 

One-fourth box of Knox gelatin ; soak one hour 
in one-fourth cup cold water; when dissolved, add 
one cup of boiling water and one cup sugar ; let the 
sugar dissolve; one cup of lemon juice; strain all 
through a napkin; put on ice until it hardens; 
when hard beat up whites of three eggs to a stiff 
froth, then put in the above and beat until thor- 
oughly mixed; put in molds. Sauce for same: 
Boil one-half pint of milk; yolks of three eggs; 
three teaspoons sugar; flavor with vanilla. 

Mrs. R. S. Shaw. 

CHOCOLATE PUDDING 

Two cups milk; 1 cup sugar; one-half cup 
chocolate; 2 cups bread crumbs; yolks of 4 eggs, 



Lowest prices. Best values. Mickle's Electrical Store. 



COOK BOOK 



81 



beat light; mix all of this and put in the oven and 
stir until thick ; then close the oven and let it bake 
until it quits bubbling; beat the whites of 4 eggs 
and put on the top, then put in the oven to brown 
the frosting. Mrs. Geo. H. Stewart. 

CHOCOLATE BLANC MANGE 

One quart of milk; one-half package gelatin 
dissolved in one cup cold water; 1 cup sugar; 3 
tablespoons grated chocolate; vanilla to taste; 
heat tne milk, stir in the sugar and gelatin, strain 
and add chocolate; boil ten minutes, stirring all 
the time; when nearly cold beat five minutes with 
egg beater, or until it begins to stiffen. Flavor. 
Whip and put into a wet mold. 

Mrs. Houston. 

PRUNE WHIP 

One-third pound prunes; 5 eggs (whites) ; one- 
half cup sugar; one-half teaspoon lemon juice or 
extract ; pinch cream of tartar. Pick over and wash 
prunes; soak in cold water; cover and cook slowly 
until soft. Drain and put through the finest grind- 
er; beat whites of eggs stiff ; add sugar, then prunes, 
flavoring and cream of tartar; pile lightly on but- 
tered dish; bake in slow oven 20 minutes; serve 
when cold with whipped cream. 

Mrs. Stephenson. 

BREAD PUDDING 

One cup bread crumbs, browned ; 1 pint milk ; 
one-half cup sugar; yolks of 4 eggs; butter, size of 
a Avalnut; one-half cup raisins; a pinch of salt; a 
little nutmeg and lemon juice. Bake one-half hour. 
Take from oven, place small pieces of jelly on top, 



$1.00 starts in our Savings Department — Bank of Commerce 



82 



COLUMBIAN CLUB 



cover with meringue made from whites of eggs, re- 
turn to oven and brown quickly. Serve with or 
without sauce. Mrs. Williams. 

CAKE CRUMB PUDDING 

Two cups cake crumbs ; 1 cup milk ; 1 cup seed- 
ed raisins; one-half cup molasses (scant) ; one-half 
teaspoon soda ; 1 egg ; spice to taste. Steam one to 
two hours. Serve with cream whipped or any rich 
pudding sauce. Mrs. Tipton. 

CRUMB PUDDING 

One cup chopped raisins; one-half cup mo- 
lasses; 3 cups bread crumbs; 2 eggs; 1 cup sweet 
milk ; 1 teaspoon of soda ; spices. Steam three 
hours. 

Sauce 

Beat to a froth 2 eggs, 2 cups sugar, 1 cup 
milk, flavor with vanilla and nutmeg. Steam 20 
minutes, stirring frequently. Before removing 
from the fire add butter the size of an egg. 

Mrs. Elmer E. Forshay. 

FANCY PUDDIXG 

Make a sponge cake, which when baked will be 
about two inches high. Cut it in half, so that each 
part will be an inch thick. One part saturate in 
sherry wine and on this place the second half, which 
has had a thick layer of chopped pineapple spread 
upon it. Whip cream, sweeten, flavor and add chop- 
ped walnuts; then spread the cream over the cake. 

Mrs. L. P. Greene aum. 



If you need anything in a hurry Telephone Joy's. 



COOK BOOK 



S3 



ORANGE CHARLOTTE 

Two-thirds box gelatin ; two-thirds cup of cold 
water; two-thirds cup boiling water; one and one- 
half cups sugar; one-half cup lemon juice; one and 
one-half cups orange juice, 5 eggs, whites only. 
Line a mold with slices of oranges. Soak gelatin 
in cold water till soft ; pour on boiling water. Add 
the sugar and lemon juice. Strain and add orange 
juice and pulp with a little of the grated rind. Cool 
in pan of water. Beat the whites of eggs stiff, and 
Avhen the orange jelly begins to harden beat it till 
light. Then add the whites and beat together till 
stiff enough to drop. Pour into mold. Whipped 
cream on top adds greatly to it. 

Mks. Helen M. Regan. 

ORANGE PUDDING 

Soak one cup of stale bread crumbs in one and 
one-half cups milk; beat yolks of 2 eggs with one- 
half cup of sugar and grated rind of one and juice 
of two oranges ; mix together ; beat Avhites stiff and 
add lightly; bake 15 or 20 minutes. 

Sauce 

One cup powdered sugar; yolks of 2 eggs; one- 
third cup butter, beat to a cream; one-third cup 
cream, 4 tablespoons wine (port or sherry) . Set over 
tea kettle for 3 minutes to thicken. 

Mrs. O. V. Allen. 

PEACH PUDDING 

Two tablespoons of melted butter; one-half 
cup of sugar; one cup of flour; two cups of peaches; 
one egg ; tablespoon of sour milk ; tablespoon of 
water; two-thirds teaspoon of soda dissolved in 



See Con Hesse for silverware, sterling and plated. 



84 



COLUMBIAN CLUB 



milk; season with nutmeg'; steam one hour. Serve 
with whipped cream. 

Mrs. J. M. Johnson. 

CHEEKY SNOW PUDDING 

Put one pint of milk over the fire Avith 3 table- 
spoons of sugar, and when it comes to a boil stir 
into it 2 tablespoons of corn starch wet with some 
cold milk, and a pinch of salt ; keep stirring until it 
thickens ; then take from the fire and flavor with a 
dessertspoonful of maraschino ; meanwhile have the 
whites of four eggs beaten light and stir them into 
the cooked corn starch ; wet around border of mold 
and put a row of cherries in the mold ; put the mix- 
ture into the mold by the spoonful so as not to 
misplace the cherries. When the mold is filled put 
it into a steamer and cook ten minutes. Serve with 
cream and sugar. Mrs. A. W. Beck. 

FEUIT DUMPLINGS 

One pint flour; 1 heaping spoon baking pow- 
der; butter size of an egg; pinch of salt; milk for 
soft dough ; take ripe or canned peaches, apples, or 
any desired fruit; put dumplings in pan with one 
cup sugar, half cup butter, pint and half boiling 
water ; bake to light brown, and serve. 

Mrs. C. W. Purcell. 

BLACK PUDDING 

One-half cup molasses ; 1 small teaspoon soda ; 
three-fourths cup hot water; yolks of 2 eggs; one- 
half teaspoon salt; 1 cup flour; 1 cup raisins. Put 
the hot water in last and steam 2 hours. 

Sauce 

One-half cup sugar; 2 tablespoons butter, 



Lemps — Each Season's line strengthens our reputation. 



COOK BOOK 



85 



creamed, and the well beaten whites of 2 eggs. 
Flavor with vanilla. Mrs. Nixon. 

STEAMED PUDDING 

Three cups bread crumbs; 1 cup sugar; one- 
half cup suet chopped line ; 2 apples chopped ; 2 
eggs well beaten; one-half package raisins chop- 
ped; one-third tablespoonful each of cinnamon, 
cloves, nutmeg, allspice; one-half teaspoonful soda. 
Steam for two hours (or more). 

Mrs. G. W. Bruce. 

CRANBERR/Y PUDDING 

One cup sugar ; two tablespoons melted butter ; 
yolks of two eggs ; one-half cup sweet milk ; two tea- 
spoons baking powder; one and two-thirds cups of 
flour, or two cups unless fruit is dry ; two cups raw 
cranberries, stirred in last. Bake three-quarters of 
an hour. 

Sauce for same 

Whites of two eggs; one cup sugar; one tea- 
spoon vanilla ; one large tablespoon flour. Wet flour 
in little cold water, and stir until smooth ; add one 
and one-half cups boiling water and cook until 
thick; when cold add whites of eggs, (beaten) sugar 
and vanilla. To be eaten cold on the hot pudding. 

Mrs. George Clithero. 

PRUNE PUDDING 

Fourteen prunes cooked and chopped fine; 
crack the prune seeds, remove nuts and chop them 
with the prunes; whip the whites of four eggs to 
a stiff froth and stir in lightly two and one-half 
tablespoonsful of granulated sugar, add the prunes 



GET YOUR PIANO AT EILERS— 709 Idaho St. 



86 



COLUMBIAN CLUB 



and nuts and mix thoroughly. Pour it into a dish 
and set in pan of hot Avater. Bake 15 minutes. 
Serve cold Avith a boiled custard made of the yolks 
of eggs and milk, or with whipped cream. 

Mrs. Tipton. 

PEACH CUP 

Pare and halve 8 large ripe peaches ; put aside 
12 halves, mash the remaining quantity, add to 
them the yolks of tAvo eggs, one-half cup of milk, 

1 tablespoon of butter melted, one-half teaspoon of 
salt and one and one-half cups of flour sifted AAith 
one rounding teaspoon of baking poAvder; beat for 
a moment and fold in the Avell beaten Avhites of two 
eggs ; put a layer of the batter in the bottom of cus- 
tard cups, put on top of each a half of peach, cover 
Avith tAvo tablespoons of batter, dust Avith granu- 
lated sugar and bake in moderate oven 20 minutes. 
Serve with hard sauce or cream. Mrs. Tipton. 

FIG PUDDING 

Chop twenty figs fine, a feAV walnut meats, and 
two apples ; short cup of butter ; 1 cup brown sugar ; 

2 cups milk; 3 cups bread crumbs; 2 teaspoons of 
baking powder; 1 eggs; one-fourth teaspoon all- 
spice and cloves; one-half teaspoon of cinnamon; 
2 large cups of flour. Steam 3 hours. 

Mrs. Helen M. Eegan. 

DATE PUDDING 

One pound dates seeded and chopped fine; 8 
tablespoons water, hot; 1 whites of eggs; one-half 
teaspoon cream tartar; one-half cup sugar. Stir 
dates and hot water on back of stOA^e until a smooth 



GET YOUR PIANO AT EILERS — 709 Idaho St. 



COOK BOOK 



87 



paste. Beat whites of eggs and cream tartar to a 
stiff froth and add sugar. Then add the date paste 
and bake in a buttered pan set in a pan of hot water 
in a moderate oven 25 minutes. A few spoonfuls of 
jam or jelly may be used in place of dates and 
water. Serve cold with whipped cream. 

Mrs. C. C. Anderson. 

SUET PUDDING 

One cup chopped suet; 1 cup chopped raisins, 
stoned; 1 cup of molasses; 1 cup hot water; 1 tea- 
spoon soda put in the hot water, pinch of salt; 4 
cups flour. Steam 2 hours. Serve with butter 
sauce and whipped cream. 

Mrs. Geo. H. Stewart. 

PLUM PUDDING 

One pound minced suet; 1 lb. stoned raisins: 
1 lb. currants ; three-fourths lb. bread crumbs ; one- 
half lb. flour; 6 eggs ; three- fourths lb. sugar ; one- 
half nutmeg; one-half teaspoonful cinnamon; one- 
half teaspoonful ginger; one salt-spoonful salt; one 
cup milk; one glass brandy. Steam 6 or 8 hours. 

Mrs. R. Airman. 

HONEYCOMB PUDDING 

Flour, one cup ; molasses, one cup ; butter, one- 
half cup; sugar, one-half cup; milk, one-half cup; 
eggs, four; soda, one teaspoonful. Beat the flour 
(sifted), sugar and molasses together; melt the but- 
ter in the warm milk ; to this add the soda ; mix all 
these ingredients and add the eggs beaten to a stiff 
froth. Bake three-quarters of an hour. Serve with 
liquid sauce. Mrs. Samuel H. Hays. 



Start your deposits with the Bank of Commerce. 



88 



COLUMBIAN CLUB 



BAKED INDIAN PUDDING 

A FAVORITE NEW ENGLAND RECIPE 

Heat one pint of sweet milk and stir in one- 
half cup of corn meal; cook till smooth and then 
add one-half cup of molasses, one-half teaspoon gin- 
ger and bake for a half hour; then stir in 1 cup of 
rich milk and one-half cup of seeded raisins; bake 
for 2 hours in a slow oven. Eat cold with cream. 

Mrs. Savidge. 

BAKED INDIAN PUDDING 

One cup molasses, -4 tablespoons corn meal, 1 
well beaten egg, all beaten together. Pour over 
above 1 quart boiling fresh milk. Melt a piece of 
butter the size of an egg in pudding dish and pour 
in the mixture. Flavor with a little allspice. If 
whey is wished add a cup of cold milk as soon as it 
begins to boil after putting in oven. Bake in a 
moderate oven 1 hour, or a little more. A cup of 
sliced SAveet apples improves it. Very nice cold 
with cream, or hot from the oven. 

LUELLA MaRCELLT'S. 

STEAMED FRUIT PUDDING 

One cup molasses; 1 cup milk; 1 cup raisins, 
(seeded) ; one-half cup butter; 4 cups flour; 1 tea- 
spoon each of cloves and cinnamon; 1 teaspoon 
soda. Melt the butter, then add molasses into 
Avhich the soda has been stirred, then the other in- 
gredients, adding raisins last before flour is stirred 
in; pour in a w r ell greased pan, set in the steamer 
and steam two and a half hours. Eat with hard or 
liquid sauce. Can be reheated any number of times 
by steaming and will keep for weeks. 

Mrs. Savidge. 



If you need anything in a hurry Telephone Joy's. 



COOK BOOK 



89 



Hoosier 




Copyrighted, 1906. by Hoosier Mfg. Co. 



KITCHEN 
CABINETS 

Different From 
All Others 



IT has an arrangement 
* all its own. Its more 
convenient, more prac- 
tical, more get-at-able, 
more sanitary, possess- 
es more special feat- 
ures than any other 
kitchen cabinet made 
no matter how high the 
price. 

SPECIAL 
Features 

Flour bin, different 
from all others. Sugar 
bin, an exclusive fea- 
ture. Aluminum ex- 
tension sliding top 
gives twice the table 
space of an ordinary 
cabinet. Does not tar- 
nish or corrode. 



^ utomatic Refrigerators 

Built o n 
Scientific 



principles 



Have a positive circu- 
lation. Food odors will 
not mix, Saves food as 
weil as ice. The best 
constructed, most con- 
venient and handsom- 
est refrigerator on the 
market. 

For Sale Only By 




Allen- Wright Furniture Co, 



Limited 



90 



COLUMBIAN CLUB 



900 FAMILIES 

MC tBOISE ARE USING 

Silverwreath Flour 

Any one of these good housewives will testify that this 
flour goes further than any other. It is the cheapest 
flour to use. 

Price $1.50 Per Sack 




| ^ TSest on Garth 

T| to&ufactwed Expressly for < 

Tf 1^UnCRCANTILEC0.U| 
Idaho 

SOLD BY- 




The Falk Mercantile Co., Ltd. 

BOISE AND NAMCPjl, IDAHO 
Don't let your grocer substitute any other flour 



COOK BOOK 



91 



SWEET POTATO PUDDING 

One large cupful of grated sweet potato ; 1 cup 
sugar; 1 teaspoon salt; 1 tablespoon of ground cin- 
namon ; one-half teaspoon of nutmeg ; melted butter 
half the size of an egg ; mix all together, then beat 
one egg thoroughly; take one cup of milk, put half 
into the egg; into the other half stir a tablespoon 
of flour ; mix all thoroughly and bake about forty 
minutes. Serve warm with whipped cream. 

Mrs. Forshay. 

RAISIN PUFFS 

One egg; one tablespoon sugar; one-half cup 
sweet milk ; one-fourth cup butter ; one-half cup rai- 
sins; one and one-half teaspoonfuls of baking pow- 
der; flour to make batter as thick as for cake. 
Steam one-half hour. Serve with sauce. 

Mrs. Frank Nourse. 

LEMON PUFFS 

One cup flour, one-half cup powdered sugar, 
1 tablespoon butter, 3 tablespoons milk, 3 eggs, 
(separate yolks and whites), grated peel and juice 
of 1 lemon, 1 teaspoon baking powder. Mix as cake 
and bake in gem pans. 

Sauce. 

Yolks of 2 eggs (whipped light), juice and 
peel of 1 lemon, one-half tumbler sherry wine, one 
half tumbler hot water, 1 heaping cup sugar, 1 
teaspoon cinnamon, 1 tablespoon butter. Rub but- 
ter into sugar, add yolks, lemon and spice. Hea* 
five minutes, add wine and hot water, stirring hard, 
set in a pan. Mrs. Walter Keefe. 



Boise City Nat l Bank. Capital, $100,000. Surplus, $100,000. 



92 



COLUMBIAN CLUB 



PUDDING SAUCE 

One cup sugar, 1 tablespoon flour, butter the 
size of large egg, 1 pint boiling water — cook well. 
Add half pint whipped cream. Mrs. Purcell. 

LEMON SAUCE 

Two cups boiling water, 1 cup sugar, 2 table- 
spoons flour, 2 teaspoons butter, juice and grated 
rind of one lemon. Mix sugar and flour thorough- 
ly, add boiling water slowly. Cook five to eight 
minutes, stirring constantly; add lemon rind and 
juice, then the butter. Stir until butter is melt- 
ed and serve at once. If too thick add little hot 
water. Miss Long. 

STRAWBERRY SAUCE 

Cream one-half cupful of butter and one cup 
of sugar until very light and white. Add the 
whipped white of one egg and one cup of straw- 
berries, mashed to a pulp. Mrs. Purcell. . . 

HARD SAUCE 

Cream one cup of white sugar and one-half 
cup of butter until very creamy and light; add 
juice of 1 lemon slowly, or any desired flavoring. 



Boise City Nat'l Bank. Capital, $100,000. Surplus, $100,000. 



COOK BOOK 



93 



... PASTRY ... 



"Pastry is like promises — easily broken," , 

PLAIN PIE CRUST 

Sift one and one-half cups of flour; add one- 
half teaspoon of salt. Cut in with a knife a half 
cup of butter. Add one quarter of a cup of 
ice water, gradually. 

CREAM PIE 

Two cups of milk, let come to a boil, add yolks 
of 3 eggs, lump of butter size of an egg, 3 table- 
spoons of flour or cornstarch. Sweeten to taste, 
pinch of salt, flavor with -vanilla. This makes 
enough cream for two large pies. When cold 
spread in the paste, which must be baked and cold. 
Whip one pint of cream, sweeten and flavor with 
vanilla, and put on as second layer of pie. Whip 
whites of 3 eggs, sweeten and flavor and put on as 
a meringue. Louise Johnson. 

CREAM PIE 

Take 3 eggs, one-half pint of cream, one-half 
pint of milk, a cupful of sugar, three heaping table- 
spoons of flour; beat the sugar, flour and yolks of 
eggs together; after the milk has come to a boil, 



Con Hesse, the Jeweler. 



94 



COLUMBIAN CLUB 



stir in the mixture and add a pinch of salt, and 
about two tablespoons of butter. Make crust the 
same as any pie; bake, then fill with the custard, 
grate over a little nutmeg and bake again. Take 
the whites of the eggs and beat to a stiff froth 
with three level tablespoons of granulated sugar, 
spread over the top and brown in a quick oven. 

Mrs. Frank Nourse. 

COCOANUT PIE 

One pint milk; two eggs; one-half cup sugar; 
one-half teaspoon vanilla ; one cup grated cocoanut. 

Beat the eggs and sugar together until light, 
then add the milk, vanilla and cocoanut. Cook in 
a double boiler till thick, pour into baked crust 
and spread over it the beaten whites of the eggs; 
sprinkle cocoanut over the top and brown in the 
oven. 

CHESS PIE 

Four eggs; 1 cup of sugar; one-half cup of 
butter; one-half cup of milk or cream; 2 table- 
spoons flour; vanilla to taste. Cream the butter, 
add the sugar, the beaten eggs, leaving out the 
whites of two for the top, and the milk or cream. 
Cook in a double boiler until thick, pour into the 
baked crust, spread over it the whites beaten stiff 
with one-quarter cup of sugar and brown in the 
oven. Marguerite Allen. 

SOUR CREAM PIE 

One cup sour cream ; 1 cup sugar ; one-half cup 
seeded raisins, chopped; yolks of 3 eggs; one-half 
teaspoon cloves; one-half teaspoon cinnamon. Bake 



All kinds of electric supplies at Mickle's. 



COOK BOOK 



95 



with one crust — adding meringue of whites on top. 

Mrs. Frank Coffin. 

SOUK CREAM PIE 

One heaping tablespoon of flour, mixed with 
one cup sugar and 2 eggs; add three-quarters cup 
sour cream and sweet milk until enough for one 
pie. Season with one-half teaspoon of vanilla, and 
bake with one crust. Mrs. Samuel H. Hays. 

CHOCOLATE CREAM PIE 

Two-thirds cup of sugar; 2 heaping table- 
spoons flour; 2 eggs, save white of one for top; 3 
tablespoons grated chocolate; 2 cups milk and a 
little salt. Stir flour, sugar and chocolate together, 
add eggs beaten and beat all thoroughly ; add milk 
and boil until thickened, stirring constantly. When 
done, flavor with vanilla, put in pastry previously 
baked, ice and return to the oven to brown lightly. 
One-half cup of shredded cocoanut may be substi- 
tuted instead of the chocolate. 

LUELLA MARCELLUS. 

CHOCOLATE PIE 

One-half teacup grated chocolate; butter the 
size of an egg; 1 teaspoon vanilla; 1 cup sugar; 2 
heaped tablespoons cornstarch ; 2 egg yolks. Cream 
together and stir into it one coffee cup boiling wa- 
ter, stirring constantly until it thickens. When 
cool pour into nicely browned pie shells and pile 
over the whites of eggs into which 2 tablespoons 
of sugar and ten drops of vanilla have been 
stirred. Brown in oven. Mrs. M. D. Lovell. 



Boston Meat Market, J. W. Stevens & Son Props,, 1008 Main 



96 



COLUMBIAN CLUB 



CHOCOLATE PIE 

Two tablespoonfuls flour; 4 tablespoonfuls 
grated chocolate; 1 tablespoonful butter; 1 cup 
milk; yolks of 2 eggs; one-third cup sugar. Cook 
the above to a thick custard, and fill into a baked 
crust. Cover with whites of eggs, and brown. 

Mrs. C. W. Purcell. 

LEMON PIE 

Take a deep dish, grate into it the outside of 
the rind of two lemons; add to that a cup and a 
half of white sugar; two heaping tablespoonfuls of 
unsifted flour, or one of cornstarch ; stir it well to 
gether; then add the yolks of three eggs. Beat 
this thoroughly, then add the juice of the lemons; 
two cups of water and a piece of butter the size 
of a walnut. Set this on the fire in another dish 
containing boiling water and cook it until it thick- 
ens. Eemove it from the fire and fill the crust, 
which has previously been ' baked. When done, 
have ready the whites of eggs, beaten stiff, with 
three small tablespoons sugar. Spread this over 
the top and return to the oven to set and brown 
slightly. Mrs. S. J. Jones. 

LEMON PIE 

One cup boiling water, 1 tablespoon corn- 
starch; 1 cup sugar : piece of butter the size of a 
walnut ; juice and grated rind of 1 lemon ; the well- 
beaten yolks of 3 eggs. Fill rich crust, which has 
been previously baked; cover with meringue, made 
with the whites of the eggs and a little sugar, and 
brown in oven. Mrs. Williams. 



Idaho Hardware Co. sell good ntensils. 



COOK BOOK 



97 



LEMON PIE. 

Make a rich pie crust and line pie tins and 
bake before adding filling. 

Juice of 2 lemons, grated rind of 1; 2 cups of 
sugar; 2 tablespoonfuls of cornstarch or flour; 2 
cups of boiling water; yolks of 5 eggs; piece of 
butter the size of an egg. 

Mix sugar and cornstarch together ; put beaten 
eggs, lemon juice and butter, pouring boiling wa- 
ter over all and cook until thick. Fill the baked 
crust with custard. Make a meringue of the egg 
whites and spread over the top and brown in oven. 
This will make two pies. Mrs. E. H. Johnson. 

SQUASH PIE. 

One pint milk ; 1 pint squash ; 3 eggs ; one-half 
nutmeg; 1 teaspoon cinnamon; 1 teaspoon vanilla; 
one-half teaspoon ginger; 1 tablespoon melted but- 
ter; a little salt; one and one-half cups sugar; 
beat eggs separately — add whites last. 

Mrs. Frank Coffin. 

PUMPKIN PIE. 

Two cups stewed pumpkin; two-thirds cupful 
sugar; 1 teaspoonful ginger; one-half teaspoonful 
each of cinnamon and salt; 2 eggs; enough milk 
to make 1 quart. Stir sugar, salt and spices into 
the pumpkin, add eggs well beaten and then the 
milk. Bake slowly one hour. Do not have enough 
heat to boil pie. Bake in deep tins, lined with any 
good pastry. 

PUMPKIN PIE. 
One cup pumpkin; 1 or 2 eggs; one-half cup 



Idaho Hardware Co. sell Kookizers. 

\ 



98 



COLUMBIAN CLUB 



sugar; 1 tablespoon flour; one-half teaspoon each 
of cinnamon and ginger; one and one-half cups 
thin cream or milk. Squash may be used, omitting 
the flour. Mrs. Williams. 

JELLY PIE. 

Four eggs beaten separately; 2 cups white 
sugar; 1 cup butter; 1 cup sweet cream; 1 glass 
jelly; 2 tablespoons yanilla. Stir yolks of eggs 
and sugar; cream butter; add cream; then jelly, 
and lastly the beaten whites with the yanilla. This 
makes filling for two pies. Haye crust rich and 
very thin. A slow oyen is necessary. Currant jelly 
preferred. Mrs. Joseph Pinkham. 

DATE PIE. 

Soak 1 lb. dates oyer night in water to coyer. 
Put through a sieye; add 1 quart milk; 2 well beat- 
en eggs and a little salt. This is sufficient for two 
pies. Pake as pumpkin pie. Delicious and whole- 
some. LUELLA MARCELLLS. 

KAISIN PIE. 

One lemon, juice and grated yellow rind; 1 
cup raisins; 1 cup of water; 1 cup rolled crack- 
er crumbs. Boil raisins in water to soften. 

Mrs. H. B. Bryan. 

RAISIN PIE. 

One and one-quarter cups of water; one-half 
cup of sugar; 1 lemon, juice and grated rind; 1 
cup seeded raisins, chopped; butter the size of an 
egg; 1 heaping tablespoon of corn starch. Mix 



If you need anything in a hurry Telephone Joy's. 



COOK BOOK 



99 



together and let boil. Make upper and lower crust. 

Mrs. Tipton. 

RHUBARB PIE. 

Two cups rhubarb chopped fine; pour boiling 
water over it, let stand four or five minutes, then 
drain well 1 cup sugar; 1 tablespoon flour; 1 tea- 
spoon butter, or to tastes ; yolk of one egg and a lit- 
tle nutmeg; whip white of egg and put in one and 
one-half teaspoons sugar in white of egg. Spread 
over the top and put in oven to brown. Bake with- 
out upper crust. This is only enough for one pie. 

Mrs. Geo. H. Stewart. 

APPLE PIE. 

Line a rather deep pie plate with pastry and 
fill with tart apples, peeled and cut into slices. 
Sweeten, using about one cup of sugar for a large 
pie, and season with cinnamon or nutmeg and one 
tablespoon butter, cut into little bits. Cover with 
crust and bake in a moderate oven till apples are 
tender and the pastry cooked. Miss Long. 

STRAWBERRY PIE. 

Take a tablespoonful of nice fresh lard to one 
pint of flour, work well tgoether dry, add a lit- 
tle salt, then add enough water to make dough nice 
to roll; put in a pan and bake to a nice brown 
crust; then roll two soda crackers to fine crumbs; 
sprinkle over the crust, add a few small pieces of 
butter; put your strawberries in dry; sprinkle a 
little sugar over them; put in a heated oven five 
minutes; take out and put in cool place; spread 
whipped cream over top if you like. 

Mrs. R. S. Shaw. 



Patronize Evans' Jewelry Store. He will try to merit it. 



100 



COLUMBIAN CLUB 



MINCE MEAT. 

Two pounds of meat; 1 small beef tongue; 1 
bowl (measuring 1 quart) of ground suet; 3 bowls 
of chopped apples; put through the meat mincer; 

1 pound of citron; one-half pound orange peel; 
one-half pound lemon peel; four whole lemons; 3 
pounds of Sultana raisins used instead of currants; 

2 pounds of choice layer raisins, seeded and cut into 
pieces; 2 glasses of jelly; 1 quart bottle of best 

boiled cider; one and one-half pounds of light 
brown sugar; 1 quart of syrup, taken from spiced 
peaches; 1 pint of best brandy; cinnamon; cloves; 
nutmeg and allspice to taste. Heat all thoroughly 
and put away in quart jars. Makes about 9 quarts. 

Mrs. W. D. Springer. 

MINCE MEAT. 

Two pounds of lemons, weighed whole; boil 
them tender and use either the juice alone or slice 
them and use the rinds as well; 2 pounds of tart 
apples ; 2 pounds of raisins ; 2 pounds of currants ; 
two and one-half pounds of brown sugar; 2 pounds 
of suet chopped fine; 1 pound of citron; 3 wine 
glasses of brandy; 1 wine glass of sherry; one-half 
ounce of salt; 2 nutmegs; one-half teaspoon of gin- 
ger; 1 teaspoon of mace; 1 teaspoon of all other 
kinds of spices. Add a cupful or two of any kind 
of jam, strawberry is especially nice; add enough 
sherry to moisten well; let all come to a boil and 
get thoroughly heated then seal in fruit jars. 

Each time when ready to use, add a few 
chopped apples and possibly a little more sugar. 

Mrs. Forshay. 



GET YOUR PIANO AT EILERS — 709 Idaho St. 



COOK BOOK 



101 



MINCE MEAT RECIPE. 

Four pounds lean beef, chopped fine; one and 
one-half pounds beef suet; 10 pounds apples; 5 
pounds seedless raisins; 5 pounds currants; 2 
^>unds citron; 6 pounds brown sugar; 5 table- 
spoons cinnamon; 2 tablespoons nutmeg; 2 table- 
spoons cloves ; 2 tablespoons allspice ; 2 tablespoons 
salt; one-half gallon gooseberries; one-half gal- 
lon cherries. Keep in a cool place. 

Mrs. Jas. H. Hawley. 



Boise City Nat'l Bank. Capital, $100,000. Surplus, $100,000. 



102 



COLUMBIAN CLUB 



.SMALL CAKES. 



COOKIES. 

Beat to a cream 1 cup butter with 2 cups sugar, 
3 eggs — yolks and whites separate, then add flavor- 
ing — and enough flour to make paste firm enough 
to roll thin. 

Brush tops with white of egg and sprinkle 
with granulated sugar and cinnamon and place 
half a blanched almond in each center. 

Catherine Moore. 

COOKIES. 

Three eggs; 2 cups of sugar; 1 cup of butter; 
1 cup of sour cream; one-half teaspoon of soda, 
mixed in a little sweet milk. Into 1 cup of flour 
sift 3 level teaspoons of baking powder, mix all 
together and add flour enough to roll well; cut 
infr* cookies and bake in a quick oven. 

Mrs. Forsha^. 

NUT COOKIES. 

One scant cup of butter; 2 eggs; 2 cups of 
brown sugar; one-half cup of nuts; one-half cup 
of raisins ; one-half teaspoon of soda ; 4 tablespoons 



Mickle seUs electric shades. 



COOK BOOK 103 



of sweet milk ; one-half teaspoon of salt. Mix thor- 
oughly until stiff and bake in hot oven. 

Mrs. Curtis F. Pyke. 

COOKIES. 

Two cups sugar; 1 cup lard or butter; 1 cup 
milk; 2 eggs; 1 teaspoon cream tartar; one-half 
teaspoon soda; flavor with nutmeg and knead stiff. 

Mrs. J. W. Morlen, 

ROCKS. 

One scant cup of butter ; one and one-half cups 
sugar ; 3 eggs ; 1 teaspoon of cinnamon ; 1 tea- 
spoon allspice; 1 scant teaspoon of soda, dissolved 
in 3 tablespoons of hot water; one and one-half 
cups seeded raisins; 1 pint English walnuts, 
chopped medium fine; 3 cups flour; stir all togeth- 
er; drop the size of a walnut on buttered tins; don't 
smooth them over, leave them rough. 

Mrs. Forshay. 

PEANUT COOKIES. 

One cup butter; one and one-half cups powd- 
ered sugar; 3 eggs; 1 cup freshly roasted peanuts, 
rolled to a coarse powder and mixed with 3 cups 
of flour. 

Cream the butter and sugar, add the beaten 
eggs, then the flour and crushed peanuts; mix 
stiff enough to handle easily. Drop tne dough by 
tne spoonful on a floured pan, pat in round cakes 
with the hand, grate nutmeg over each cake and 
bake. 

OATMEAL CAKES. 
One cup butter; 1 cup brown sugar; 2 eggs; 8 



You will be treated right at the Bank of Commerce. 



• 104 COLUMBIAN CLUB 



tablespoons milk; 1 cup flour; o cups oatmeal; one- 
half teaspoon soda ; 1 teaspoon vanilla ; a cup of 
raisins or nuts may be added. 

Mrs. Alfred* Eoff. 

OATMEAL COOKIES. 

Two and one-half cups rolled oats ; one and one- 
quarter cups sugar; 1 cup butter; 1 cup sour 
cream; pinch of salt; 1 teaspoon soda; one and 
one-half cups chopped figs or dates, and flour 
enough to make a stiff paste. 

Cream butter and sugar; add cream, soda and 
salt; then rolled oats and fruit, and lastly flour. 
Roll thin and cut and bake in a quick oven. 

Mrs. C. C. Anderson. 

BANGOR BROWNIES. 

Cream one-half cup butter and 1 cup sugar; 
2 eggs unbeaten; three-quarters cup flour; one and 
one-half squares melted chocolate (bitter) ; one 
half cup chopped walnut meats. Mix in order giv- 
en and bake in buttered pans, spreading mixture 
one-quarter inch thick. Watch very carefully while 
baking, that they do not burn. When done cut in 
squares while mixture is hot, as they become crisp 
very quickly. Harriett O'Conner. 

WHOLE WHEAT CRISPS. 

One cup rich cream, (sweet or sour) ; one- 
quarter cup sugar; 1 salt spoon salt; 2 cups fine 
whole wheat flour, or enough to make a stiff dough. 
Knead 15 minutes or till stiff enough to roll out 
thin as a wafer. Bake on an ungreased tin in a 
not oven. 



One dollar as a starter may get you a home — Bank of Com- 



COOK BOOK 



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COTTAGE PUDDING. 

One cud of milk: one-half cup of sugar; 2 cups 
of flour; 1 egg; 3 tablespons melted butter; 2 tea- 
spoons butter: 2 teaspoons Royal Baking powder; 
1 teaspoon vanilla extract. Mix butter and sugar, 
add the beaten egg, milk, flour and vanilla. Bake 
in gem tins in a moderate oven. When done scoop 
out the center, fill with strawberry jam and serve 
with whipped cream, to which a little sugar and 
vanilla has been added. Mrs. H. W. Dunton. 

CREAM PUFFS. 

Melt one-half cup of butter in 1 cup of hot wa- 
ter, and, while boiling, beat in 1 cup of flour. Then 
remove from stove, and when cool stir in 3 eggs, 
one at a time, without beating. Drop by small 
spoonfuls on tins quickly, about two inches apart, 
and bake about 25 minutes in a moderate oven. 
When puffs are done, open the side with a sharp 
knife and fill with whipped cream, sweetened and 
flavored to taste. Mrs. C. K. McCrum. 

GINGER BREAD. 

One-half cup molasses; one-half cup sugar; 
three-quarters cup butter; 2 eggs; 2 cups flour, 
(scant) ; 1 teaspoonful each of cinnamon, ginger, 
nutmeg; 1 cup sour milk or water; one-half tea- 
spoon soda in milk or water; one-half cup raisins; 
one-half cup currants. Cream butter and sugar; 
add beaten eggs, molasses, flour, ( mixed with fruit ) 
and milk alternately, and lastly the spices. Bake 
in a slow oven. Mrs. O. V. Allen. 

GINGER BREAD. 
One cup molasses; one-half cup mixed butter 



merce. 



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COLUMBIAN CLUB 



and lard; one and two-thirds cups of flour; one- 
half teaspoon of soda, dissolved in one-half cup of 
boiling water ; 1 teaspoonful of ginger. 

Mrs. E. W. Johnson. 

SOFT GINGERBREAD. 

One cup sugar; one-half cup butter; 1 cup 
molasses ; 1 cup sour milk ; three and one-half cups 
flour; 1 teaspoonf ul soda; 1 teaspoonful ginger; 1 
teaspoonful cinnamon. Mrs. Geo. H. Stewart. 

MACAROONS 

One pound of almond paste ; one and one-quar- 
ter pounds sugar; 10 whites of eggs. 

Mrs. Thos. Davis. 

MARGUERITES. 

Whites of 2 eggs; 1 cup chopped pecans; 1 
cup pulverized sugar; 1 teaspoon vanilla. Whites 
to be beaten stiff. Add sugar, stirring well, then 
pecans and vanilla, stirring all together. Drop by 
spoonfuls on paraffine paper ; brown slowly in oven 

Mrs. George Wise. 

DOUGHNUTS. 

One-third cup butter; 2 cups sugar; 2 cups 
sweet milk; 3 eggs; pinch of salt; nutmeg; 1 heap- 
ing teaspoon of baking powder to every pint of 
flour used to make them stiff enough to roll out. 

Mrs. 0. K. McCrum. 

DOUGHNUTS. 

One cup milk, (sweet) ; 1 cup sugar; 2 eggs; 
1 teaspoon melted butter; one-quarter teaspoon 



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COOK BOOK 



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salt; one-quarter teaspoon mace; 2 teaspoons bak- 
ing powder; flour to handle; cream the sugar and 
butter; add the milk and then the flour with the 
mace and baking powder. Roll to quarter inch 
thickness, cut out and fry in hot lard. 

Mary A. Holliday. 

DOUGHNUTS 

One cup sugar, 2 eggs, salt, 1 cup sour cream, 
1 teaspoonful soda, cinnamon; mix and let stand 
a while before frying, after molding them out. 

Mrs. Geo. H. Stewart. 

DOUGHNUTS 

One egg, 1 cup of sugar, 1 cup of milk, 3 pints 
of flour (scant measure), 3 teaspoonsful of baking 
powder; flavor with nutmeg or cinnamon. 

Mrs. Tipton. 



Elwell Kitchen Cabinets. 



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COLUMBIAN CLUB 



"She measured out the butter with a very solemn air; 

The milk and sugar also; she took the greatest care 
To count the eggs correctly, and to add a little bit 

Of baking powder, which you know, beginners oft omit. 
Then she stirred it all together, and she baked it full an hour, 

But she never quite forgave herself for leaving out the flour." 



POUND CAKE 

One lb. of flour ; 1 lb. of butter ; 1 lb. of sugar ; 
1 dozen eggs. Work flour and butter to a cream 
(with hand), beat yolks until very light, then add 
sugar and beat until grain is out, then add to but- 
ter and flour; mix thoroughly (not beat) ; lastly 
the well beaten whites ; bake in slow oven about one 
hour. Mrs. Joseph Pinkham. 

FKUIT CAKE— 20 POUNDS 

Two pounds flour; iy 2 lbs. butter; one and 
a half lbs. sugar; 4 lbs. currants; 4 lbs. raisins; one- 
half lb. citron; 1 lb. nuts (walnuts) crushed; 1 lb. 
figs, simmer and chop fine ; one-half lb. orange peel ; 
one-half lb. lemon peel; 2 bars chocolate; one-half 
gill brandy (2 ozs.) ; one-fourth gill rose water (1 
oz. ) ; 1 teaspoon bitter almond ; 15 eggs ; one and a 
half oz. nutmeg (10 medium size) ; one and a half 
oz. cinnamon (6 even tablespoons) ; one and a half 
tablespoons cloves; one and a half tablespoons all- 



Our Linoleum for the kitchen is easily 



COOK BOOK 



109 



spice; 1 heaping teaspoon baking powder; 1 tea- 
spoon soda dissolved in a little warm water ; 1 glass 
dark jelly; 1 glass preserves; 1 glass orange mar- 
malade. Sift baking powder into flour. Put flour 
in with fruit. Simmer spices and chocolate in little 
coffee. Cream, butter and sugar; add spices, rose 
water, flavoring, soda (dissolved in little water) 
and brandy then all the jam or jelly to be used; 
beat eggs light and add; put in fruit by degrees un- 
til all in. Pan should be double lined with brown 
paper. In one loaf cake bake four hours. The 
oven must be very slow; cake should only nicely 
warm through the first hour; increase heat gradu- 
ally. Mrs. Crutcher. 

POUND CAKE 

One pound butter; one pound sugar, one 
pound of flour, ten eggs, leaving out two yolks; 
beat the Avhites to a stiff froth, and cream the butter 
and sugar; add the yolks and beat till very light; 
then the flour and whites of the eggs alternately. 
Bake in a moderate oven. Mrs. A. Rossi. 

FRUIT CAKE 

Twelve eggs, one pound of butter, one pound 
brown sugar, one pound of flour, half cup molasses, 
half cup of coffee, two teaspoons cream tartar, one 
of soda, three pounds of raisins, four pounds of 
currants, half pound citron, candied peel of one 
lemon, one pound walnuts, two tablespoonsful cin- 
namon, one of cloves, one of mace, one nutmeg. 
Mix same as pound cake; add spices and fruit last; 
put a layer of dough in pan first, next a layer of 
citron sliced thin, and so on alternately until all is 
in. Bake four hours. Mrs. Rossi. 



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COLUMBIAN CLUB 



SIX EGG CAKE 

Six eggs, two cups sugar, one of butter, one- 
half cup of new milk, three and one-third cups of 
flour, two teaspoons of cream tartar, half teaspoon 
of soda. This is good as pound cake. 

Mrs. A. Rossi. 

MRS. CRUTCHER'S FRUIT CAKE 

Two lbs. flour, 3 cups after sifting; one and a 
half lbs. butter; one and a half lbs. brown sugar; 
4 lbs. currants; 4 lbs. raisins; one-half lb. citron; 1 
lb. walnuts; 1 lb. almonds, blanched and rolled; 1 
lb. figs, chopped fine; one and a half lbs. orange 
peel; one and a half lbs. lemon peel; 2 bars choco- 
late; one-half gill brandy; one-fourth gill rose 
Avater (1 gill equals 6 tablespoons) ; 1 teaspoon bit- 
ter almond ; one and a half ounces nutmeg ; one and 
a half ounces cinnamon; (1 oz. equals 2 table- 
spoons) ; three-fourths oz. cloves; 1 heaping tea- 
spoon baking powder; 1 teaspoon soda; 1 glass 
blackberry jelly; 1 glass jam; peach pickle juice; 
15 eggs. Sift baking powder with fruit; simmer 
spices with 1 cup coffee; bake three and a half 
hours. 

NUT FRUIT CAKE 

One and a half cups sugar; 2 cups butter; 1 
cup sour milk; 5 cups flour; 5 eggs; 1 lb. 
raisins ; 1 lb. currants ; one-fourth lb. citron ; 6 cups 
nuts (pecans are best) ; 1 teaspoon soda; one-half 
cup NeAv Orleans molasses; 1 tablespoon of vanilla 
and a little nutmeg. Mix same as other cakes and 
bake in slow OA^en. Mrs. C. C. Anderson. 



Boston Meat Market, J. W. Stevens & Son Props,, 1008 Main 



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ENGLISH FRUIT CAKE 

One lb. powdered sugar or granulated; three- 
fourths lb. butter; 1 lb. flour; twelve eggs; 2 lbs. 
raisins; 2 lbs. currants; one-fourth lb. citron cut in 
strips ; one teaspoon each cloves, cinnamon and nut- 
meg; one wine glass brandy and port wine. Dry 
sift and weigh the flour, wash currants carefully, 
seed raisins, take a handful of flour and dredge 
fruit, cream the butter and sugar, add yolks 
of eggs beaten lightly, then spices, beat whites 
of eggs to a foam, add part of the flour and then 
whites of the eggs alternately, now wine and bran- 
dy, mix thoroughly, add fruit, bake four hours. 
Have a steady fire the first hour ami just let it heat 
through ; bake steady the two hours, slowly the last 
hour. Mrs. A. W. Beck. 

FRUIT CAKE 

One pound of sugar; 1 pound of butter; 12 
eggs; 1 teacup of molasses; 1 teacup of brandy; 1 
pound of flour; 2 pounds of currants; 2 pounds of 
raisins; 1 pound of citron; one-half pound of can- 
died lemons; one pound of mixed nuts weighed af- 
ter shelled ; 1 pound figs . or dates ; 1 nutmeg ; 2 tea- 
spoons of cinnamon; 1 teaspoon of cloves; a little 
salt. Mrs. Forshay. 

BROWN FIG CAKE 

One-third lb. nice figs, ground; 1 cup raisins; 
1 even teaspoon soda, dissolved in 1 cup boiling 
water, and pour over figs and raisins; let stand, 
then mix cake part: 1 cup sugar; one-half cup but- 
ter, cream, and add 4 eggs, taking out 2 whites for 
icing; add chopped nuts to suit taste; 1 teaspoonful 



Boise City Nat'l Bank. Capital, $100,000. Surplus, $100,000. 



112 



COLUMBIAN CLUB 



cinnamon ; one-half teaspoonf ul allspice and part of 
grated nutmeg; then sift one and a half cups flour 
with 1 teaspoon baking powder and pinch of salt. 
Bake 3 layers. Louise Johnson. 

DKIED APPLE CAKE 

One and a half cups sugar; three-fourths cup 
butter ; three-fourths cup sour milk ; 3 eggs ; 3 cups 
dried apples ; 1 lb. raisins ; one and a half cups mo- 
lasses; 3 cups flour; one and a half teaspoons soda; 
1 teaspoon cinnamon; one-half teaspoon cloves. 
Soak apples over night, chop fine and boil them in 
the molasses 2 hours. Effie G. Paling. 

PLAIN DKIED APPLE CAKE 

One cup sugar; one-half cup butter; one-half 
cup sour milk; 1 egg; 2 cups dried apples soaked 
over night and cooked in 1 cup molasses for 2 
hours ; 2 cups flour ; 1 teaspoon soda and spices. 

Mrs. Samuel H. Hays. 

FIG CAKE 

Two cups sugar; two-thirds cup butter; 1 cup 
sweet milk; whites of eight eggs; 3 cups flour; 2 
heaping teaspoonf uls baking powder; add a little 
more flour if you think it not stiff enough. 

Fig Filling 

Three-fourths lbs. figs; one-half lb. almonds, 
blanched and pounded fine; one-fourth lb. citron. 
Chop figs and citron very fine. Put all together in 
a pan with wine glass of wine (sherry). Stand on 
the stove and simmer a few minutes. 



If you need anything in a hurry Telephone Joy's. 



COOK BOOK 



113 



POTATO CAKE 

Three-fourths cup of butter; 2 cups sugar; 4 
eggs beaten separately; one-half cup milk; 2 cups 
flour; 1 cup mashed potatoes; 2 teaspoons baking- 
powder; 1 cup chopped English walnuts; 2 sticks 
chocolate; 1 teaspoon each cloves, nutmeg and cin- 
namon. 

Mrs. O. V. Allen. 

FKUIT CUP CAKES 

One cup brown sugar; one-half cup butter; 
2 eggs, beaten together; one-half cup sour cream; 
one-half teaspoon soda; 1 cup flour; 1 cup nuts; 1 
cup raisins; 2 teaspoons cinnamon; 1 teaspoon all- 
spice; one-half teaspoon cloves. Beat the butter 
and sugar to a cream ; add the sour cream, then the 
eggs well beaten, and the flour with the soda sifted 
in it; then the spices, chopped nuts and lastly the 
raisins dredged with flour. The batter should not 
be too thick. S. Belle Chamberlain. 

BLACKBERRY CAKE 

Three eggs ; 1 cup sugar ; three-fourths cup but- 
ter; one and a half cups flour; 1 cup blackberry jam 
or preserves ; 3 tablespoons sour cream ; 1 teaspoon 
each soda, allspice, cinnamon ; 1 nutmeg. Stir well 
and bake in layers and put icing between. 

Mrs. R. S. Shaw. 

HICKORY NUT CAKE 

Whites of twelve eggs; three coffee cups of 
white sugar ; one coffee cup of butter ;one coffee cup 
of milk ; five cups of flour ; two teaspoons of baking 
poAvder, and a pint of nut meats. Bake in layers 



Boise City Nat'l Bank. Capital, $100,000. Surplus, $100,000. 



114 



COLUMBIAN CLUB 



as for jelly cake, with icing between, or in large 
cake. If baked in loaf, the cake will be improved 
by adding a pound of raisins. Walnuts may be 
used. Half the recipe makes a good sized cake. 

Mrs. Eossi. 

SPICE CAKE 

One cup butter ; 2 cups sugar ; 1 cup molasses ; 
4 cups flour; 6 eggs; 1 tablespoon each cloves, all- 
spice, cinnamon, ginger; one-half nutmeg; 1 cup 
sour milk (or same in sweet milk and baking pow- 
der) ; 1 teaspoonful soda; if one likes fruit, 1 lb. 
raisins. Mrs. Geo. H. Stewart. 

"JUST LOVELY" CAKE 

Two cups brown sugar; 1 cup butter; 1 cup 
sour milk ; 5 eggs ; 1 teaspoon soda dissolved in one- 
fourth cup hot water ; two and a half cups of flour ; 
add one-half cake grated chocolate to the batter be- 
fore putting in flour ; flavor with vanilla. Bake in a 
very slow oven. Nuts or raisins may be added. 

Mrs. H. E. Neal. 

FIG CAKE 

Cream one-half cup butter; gradually beat in 
1 cup sugar; then alternately one-half cup of milk 
and 2 cups of sifted flour, sifted with 3 level 
teaspoonsful baking powder; flavor with vanilla 
and beat in the whites of 3 eggs beaten dry; have 
one-half pound of nice figs cut up in small squares 
drop them into cake mixture when putting into the 
pan. AYhen cool spread with boiled frosting. 

Mrs. H. E. Neal. 



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MOTHER ROBERTS' SPONGE CAKE 

Ten eggs ; grated rind and juice of one lemon ; 
1 lb. pulverized sugar ; one-half lb. well sifted flour. 
Beat eggs separately; beat eggs, yolk and sugar 
together, then add lemons, then whites little at a 
time and lastly flour little at a time. Bake one hour 
in slow oven. Mrs. Geo. H. Roberts. 

VARIETY CAKE 

ful baking powder ; to one half of this add one half 
teaspoonful cinnamon and allspice each, and one 
cup of raisins. Bake whole cake in two tins and 
put together with any desired frosting. . 

Mrs. H. J. Roan. 

SPONGE CAKE 

Two cups of sugar ; 1 cup of hot water ; 2 cups 
of flour; 2 teaspoonsful of baking powder; 4 eggs; 
a little salt; 1 teaspoonful of vanilla. 

Mrs. Ross Cartee. 

BUTTERMILK CAKE 

One cup sour milk or buttermilk ; 1 cup sugar ; 
one-half cup butter; 2 cups flour; 1 teaspoonful 
soda, scant; 1 teaspoonful cinnamon; one-half 
teaspoonful cloves; one-half teaspoonful nutmeg; 
1 cup of raisins or currants. 

PLAIN CUP CAKE 

One-cup sugar; 1 cup milk (sweet) one-half 
cup butter; 2 eggs; two and one-fourth cups of 
flour; 2 teaspoonsful baking powder, rounded. 

Mrs. Witham. 



best, ALLEN-WRIGHT FURNITURE CO. LTD. 



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COLUMBIAN CLUB 



WHITE CAKE 

One-half cup of butter ; one and a half cups of 
sugar; three-fourths cup of milk; two and a half 
cups of flour ; one and a half teaspoonsful of baking 
powder; whites of eight eggs beaten to a stiff froth; 
flavor with almond extract. Cream, butter and 
sugar ; add the milk, then flour and baking powder, 
and lastly the whites of eggs. Mrs. Tipton. 

WHITE CAKE 

One cup of sugar ; one-half cup of butter ; three- 
fourths cup of milk ; 2 cups of flour ; 1 heaping tea- 
spoonful of baking powder; whites of four eggs; 1 
teaspoon of flavoring. Cream the butter, add sugar 
and beat well ; add part of the milk, then one cup of 
flour; beat well, add remainder of milk, then flour 
with baking powder. Lastly add the well beaten 
whites of eggs. Ice with boiled icing to which has 
been added one-half cup of chopped raisins just be- 
fore icing is ready for cake. Mrs. Tipton. 

WHITE CAKE 

Two-thirds cup butter; one and a half cups 
frosting sugar; two-thirds cup sweet milk; 3 cups 
flour; 8 whites of eggs; 1 teaspoonful almond ex- 
tract ; 2 teaspoons baking powder. 

Mrs. Aikman. 

SUNSHINE CAKE 

Six eggs; 1 cup of sugar; 1 cup of flour; one- 
third of a teaspoonful of cream of tartar ; sift, meas- 
ure and set aside flour and sugar as for angel cake ; 
beat whites of the eggs about half, add the cream of 
tartar and beat until very stiff ; add sugar and stir 



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COOK BOOK 



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in lightly; add the well beaten yolks of eggs, then 
the flour and one small teaspoonful of vanilla. 
Bake 35 to 50 minutes in moderate oven. 

Mrs. Tipton. 

TILDEN CAKE 

One cup butter, two of pulverized sugar, one 
of sweet milk, three of flour, half cup corn starch, 
four eggs, two teaspoons baking powder, two of 
lemon extract. Mrs. W. E. Pierce. 

ANGEL FOOD 

One tumbler flour; one and one-half tumblers 
sugar ; one teaspoon cream tartar ; whites of twelve 
eggs. How to mix : Sift flour and sugar together 
eight times, then add cream tartar and sift two or 
three times; sift all into the beaten whites of eggs 
and add one teaspoon vanilla; bake fifty minutes in 
a moderate oven. Mrs. Beck. 

ANGEL FOOD CAKE 

One tumber of flour before it is sifted; 1 tum- 
bler bar sugar; one-half tumbler of granulated 
sugar; 1 teaspoon cream tartar; whites of eleven 
eggs; sift flour four times, then add sugar and sift 
together 8 times ; the cream tartar should be added 
while sifting so it may be well mixed with flour and 
sugar; beat eggs stiff and sift flour and sugar into 
white of eggs ; add a little salt and teaspoon vanil- 
la; just stir flour in lightly; bake fifty minutes in 
moderate oven. Mrs. Loree. 

ANGEL CAKE 
Into one tumbler flour put one teaspoon cream 



tion. ALLEN-WRIGHT FURNITURE CO. LTD. 



118 



COLUMBIAN CLUB 



of tartar and sift three times ; sift one and one-half 
tumblers of granulated sugar three times; beat the 
whites of eleven eggs to a stiff froth ; stir into them 
the sugar, add three spoons vanilla extract; lastly, 
stir in very lightly the flour. Bake 40 minutes in a 
moderate oven. Do not grease the tin. When done 
rest the edges of the tin on a saucer so a current of 
air can pass under and over the cake. 

Mrs. E. H. Maberly. 

TUTTI FRUTTI ANGEL CAKE 

Make an angel cake and bake in two square 
layers ; when perf ectly cold put between and on top 
the following icing : One and three-fourths cupsful 
powdered sugar ; add one cup maple syrup and one- 
half cup cream ; boil till a soft ball will form when 
tried in cold water; remove from the stove and 
when partly cool beat to a cream; then add one- 
fourth cup each of chopped candied pineapple, can- 
died cherries and blanched and chopped almonds. 

Mrs. Carol L. Sweet* 

MARBLE CAKE 

One cup butter; 2 cups sugar, creamed; three 
and a fourth cups flour; 1 cup sweet milk; 4 eggs 
beaten separately; 2 even teaspoons cream tartar; 
1 teaspoon soda ; take out one cup of dough and 
darken with spices and chocolate ; place alternately 
with the remainder of the dough in the pan. Bake 
slowly in a moderate oven. Flavor with vanilla. 

Mrs. A. W. Beck. 

ORANGE CAKE 

Four eggs; 2 cups sugar; one-half cup butter; 
1 cup cold water or milk ; 3 cups flour ; 2 teaspoons 



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baking powder; 1 orange, grated rind and pulp. 
Reserve two of the whites for frosting the top. 

ORANGE CAKE 

One cup sugar; oue-half cup butter, creamed; 
two and a half cups Hour; 1 orange, use juice and 
grated rind; 1 teaspoon baking powder; 5 eggs, 
yolks and whites divided, whites beaten to a snow 
and added lastly. For one-half the recipe use 3 
eggs and one and a half cups flour. 

Mrs. Max Hirsch. 

NEW ENGLAND LAYER CAKE 

Make this first into a custard (place on stove 
where it will not burn) : 1 cup sweet milk; 1 cup 
chocolate, grated ; stir slowly into the milk until it 
is dissolved; then add a cup of sugar and the yolk 
of one egg beaten ; then let cool. When the custard 
is cool add next 1 cup sugar, one-half cup butter, 
one-half cup sweet milk ; 2 eggs Avell beaten ; 2 table- 
spoons of mince meat, 1 teaspoon of soda in table- 
spoon water, two and a half cups flour; moderate 
oven; use jelly or an} 7 filling to suit taste. 

Mrs. Geo. Wise. 

FRESH APPLE CAKE 

One cup butter; one and a half cups sugar; 3 
cups flour (before sifting) ; 3 eggs; 1 cup sweet 
milk; one and a half teaspoons baking powder; a 
pinch salt. Cream butter and sugar, add beaten 
yolks of eggs, milk, and lastly flour; slice apples 
fine, gut in rows in cake, sprinkle with nutmeg or 
cinnamon; when one-half done sprinkle with gran- 
ulated sugar. Pineapple in place of the apples is 
very nice. Mrs. Leonard Logan. 



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COLUMBIAN CLUB 



ORANGE SPONGE CAKES 

Five eggs; 1 cup of sugar; 2 tablespoons of 
cold water; juice of 1 orange; 1 teaspoon of baking- 
powder; 1 cup of flour sifted several times. Bake 
in bread tin or in muffin tins ; remove top, take out 
enough of the cake to make room for the following 
filling; replace top. 

Filling 

Put on fire, stir constantly, and do not allow 
it to boil, the following: One-half cup powdered 
sugar; grated rind of 1 orange;, juice of 1 lemon; 3 
tablespoons of sherry; beaten yolks of 3 eggs; add 
the stiffly beaten whites of eggs after taking mix- 
ture from fire. Cool thoroughly before placing in 
cakes. Mrs. Cobb. 

SPONGE CAKE 

Three eggs; 1 cup of sugar; 1 heaping cup of 
flour; one-fourth of a cup of water; 1 heaping tea- 
spoonful of baking powder; the juice of half a 
lemon. Beat yolks of the eggs light, add the sugar 
and beat well, add the water and lemon juice; whip 
whites of eggs to stiff froth and fold them in; add 
baking powder and flour, beating as little as pos- 
sible after adding the flour. Bake in a moderate 
oven from 45 minutes to an hour. 

Mrs. Tipton. 

VELVET SPONGE CAKE 

Two cups sugar; 6 eggs, leaving out the whites 
of three; 1 cup boiling water; tAvo and a half cups 
flour; 1 teaspoon baking powder in flour; beat the 
yolks of eggs a little, add sugar and beat fifteen 
minutes; add the three beaten whites and cup of 



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boiling water just before the flour; flavor with 1 
teaspoon lemon extract. Mrs. A. W. Beck. 

LOAF CAKE 

Two cups sugar; 1 cup butter; three and a half 
cups flour sifted; 1 scant cup sweet milk; one-half 
teaspoon soda; 1 teaspoon cream tartar; five eggs. 
Beat the whites and yolks sparately; mix cream 
tartar and soda well; then sift with flour; 
cream butter and sugar; add yolks beaten well, 
then milk and flour alternately with the whites of 
eggs beaten stiff. Mrs. A. W. Beck. 

BUTTERMILK CAKE 

One-half cup butter (creamed) add to one and 
a half cups sugar and cream; add 3 eggs (yolks) 
well beaten ; one-half pint of buttermilk ; 1 teaspoon 
soda dissolved in 1 tablespoon of boiling water. 
Beat well and add two and a half cups flour and 
the well beaten whites of the eggs. Bake in a steady 
oven about 40 minutes. Mrs. L. Logan. 

CREAM CAKES 

(ECLAIRS A LA CREME) 

Ten eggs; one-half cup butter; three-fourths 
lb. flour; 1 pt. water; one and a half pts. milk; 3 
large tablespoons corn starch; 2 cupsful sugar; 
yolks of 5 eggs; 1 large tablespoon butter; 2 tea- 
spoonsful vanilla. Set the water on the fire in a 
stew pan with the butter; as soon as it boils stir in 
the sifted flour with a Avooden spoon ; stir vigorous- 
ly until it leaves the sides of stew pan ; then remove 
from the fire and beat in the eggs one at a time; 
place this batter in a pointed canvas bag, having a 



Best" at Joy's. 



122 



COLUMBIAN CLUB 



small nozzle at the small end; press out the batter 
in the shape of fingers on a greased baking tin, a 
little distance apart. Bake in a steady oven for 20 
minutes. When cold, cut the sides and fill with the 
following : 

Pastry Cream 

Bring the milk to boil with the sugar; add the 
starch dissolved in a little water; as soon as it re- 
boils take from the lire ; beat in the egg yolks ; re- 
turn to the fire two minutes to set the eggs; add the 
extract and butter. AYhen cold use as directed. 

Mrs. Roan. 

CHOCOLATE CAKE 

Dissolve two ounces of chocolate in 5 table- 
spoonsful of boiling water; beat half a cup of but- 
ter to a cream and add gradually one and a half 
cupsful of sugar, then the well beaten yolks of four 
eggs, then the dissolved chocolate, one-half cup- 
ful of milk and one and three-fourths cupsful 
of flour. Give all a good beating. Whix> whites of 
four eggs to a stiff froth and stir carefully into the 
mixture. Add one teaspoonful of vanilla and one 
heaping teaspoonful of baking powder. Mix quick- 
ly and bake in a moderate oven. Mrs. Tiptox. 

CHOCOLATE CARAMEL CAKE 

Shave off one inch of Baker's chocolate; add 
one-half cup of sweet milk, one cup of sugar, yolk 
of one egg; boil until thickens, in double boiler, 
then set off and let it cool. One cup of sugar; one- 
half cup of butter; 2 eggs; one cup of sweet milk; 
beat eggs separate ; two and a half cups of flour ; 2 
teaspoons of baking powder; 2 teaspoons of vanil- 



food. Get the pure at Joy's. 



COOK BOOK 



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la. Before adding the flour add the cooked choco- 
late; mix all thoroughly and bake in layers. 

Mrs. Forshay. 

BROWN CAKE 

One and a half cups sugar; one-half cup but- 
ter; 4 eggs (beat whites and yolks separately) ; 3 
cups flour; 2 teaspoonsful baking powder; 1 cup 
walnuts (chopped); 1 teaspoon cinnamon; 1 tea- 
spoon allspice; 1 teaspoon^ cloves; 1 tablespoon 
syrup; 1 cup sweet milk ; 3 bars chocolate (grated) . 

Mrs. Jas. H. Hawley. 

DEVIL'S FOOD 

Two cups brown sugar; one-half cup butter; 2 
eggs ; one-half cup sour milk ; one-fourth cup grated 
chocolate dissolved in one-half cup boiling water; 
one-half teaspoon soda; one-half teaspoon vanilla 
Filling for Layers 

One-half pint milk, heat and stir in one-half 
cup grated chocolate, 1 egg, 1 cup sugar, 1 table- 
spoon corn starch. Mrs. E. S. Shaw. 

SPICE CAKE 

One cup butter; 2 cups sugar; 3 cups flour; 1 
cup sour milk ; I eggs ; fruit and spices to taste. 

Mrs. Houston. 

NUT LOAF CAKE 

One-half cup butter ; 1 cup sugar ; 2 cups flour ; 
three-fourths cup milk ; 1 cup walnuts ( rolled ) ; 2 
teaspoons baking poAvder; 3 eggs, ("ream butter, 
add sugar slowly until all in, put in well beaten 
yolks of eggs, one cup flour and part of milk, sec- 



Olive Oil contains more nutriment than any other known 



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COLUMBIAN CLUB 



ond cup of flour into which baking powder has 
been sifted, and remainder of milk, and well beaten 
whites. Beat thoroughly after adding each thing. 
Bake in loaf in slow oven. A cup of cut raisins 
added to the boiled icing is good on this cake. 

Mrs. Louise Eoff. 

CHOCOLATE CAKE 

RUM FILLING 

Six eggs; 1 cup saigar; three-fourths cup of 
sifted chocolate in three-fourths cup of flour; one 
and a half teaspoons of baking powder. Beat sugar 
and yolks until very light ; add chocolate and flour 
mixed, baking powder and vanilla flavoring and 
whites of eggs. 

Rum Filling 

Boil 1 cup milk with 1 cup of chopped wal- 
nuts; thicken with the yolks of two eggs and 1 
teaspoon cornstarch; stir until done, then sweeten 
to taste, and flavor with rum or brandy. Let cool. 

Mrs. Leonard Logan. 

BRANDY NUT CAKE 

Beat the yolks of six eggs very light ; add to 
this one coffee cup of granulated sugar; add one- 
half cup of Bunkle Bros, powdered chocolate (un- 
sweetened) ; 1 tablespoonful of vanilla; sift three- 
fourths of a cup of flour with a teaspoonful and a 
half of Royal baking powder. Beat the whites of 
the eggs stiff and add alternately the flour and 
whites of the eggs. Butter three layer tins and bake 
in moderate oven. 

Filling 

One cup chopped walnuts boiled in one cup of 



ISoise City Nat'l Bank. Capital, $100,000. Surplus, $100,000. 



COOK BOOK 



125 



milk; beat yolks of two eggs with three teaspoons 
of cornstarch, and add to the milk and nuts, and 
sweeten to taste; cook until it thickens, then add 
one-half gill of brandy and set aside to cool; when 
cool put between the layers and cover the cake with 
a boiled icing. Winifred 0. Deary. 

BROWN NUT CAKE. 

Separate the whites and yolks of 4 eggs; stir 
to a cream three-quarters of a cup of butter with 
one and one-quarter cups of sugar; sift 2 scant 
cups of flour with 1 rounding teaspoonful of bak- 
ing poAvder; add gradually one-half cup of milk 
and a little of the flour until all is used ; beat well. 
Dissolve two ounces of (Baker's or Huyler's) 
unsweetened chocolate in one-half cup of boiling 
water. Add this and 1 cup of chopped walnuts 
folding in easily the beaten whites of 4 eggs, with 
1 teaspoonful of vanilla flavoring. Bake in very 
moderate oven from 40 to 60 minutes. 

Delicate Chocolate Icing for Sauce. 

Two cups of sugar ; 1 egg ; one-half cup cream ; 
enough chocolate to color delicate brown; vanilla 
flavoring. Mix all thoroughly before putting on 
stove to cook. Place in double boiler and stir con- 
stantly until it begins to thicken. Eemove from 
fire — beat well and spread on cake while warm. 
Sprinkle one-half cup of finely chopped nuts on 
cake. 

Mrs. J. D. Agnew, Jr. 

POEK CAKE. 

One pound of salt fat pork, chopped fine, dis- 
solved in 1 pint of boiling water; 3 cups of brown 



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126 



COLUMBIAN CLUB 



sugar; 1 cup of molasses; 1 pound of raisins or 
more; 1 pound of currants or more; 1 teaspoon of 
cloves ; 2 teaspoons of cinnamon ; 2 nutmegs ; 1 tea- 
spoon of soda; 2 teaspoons of cream of tartar, (or 
3 teaspoons of baking powder) ; 7 cups of flour. 
Bake in a dripping pan. Improves with age. 

Mrs. Geo. E. Paddock. 

ROCKY MOUNTAIN CAKE. 

Use maple or white sugar icing or chocolate; 
mix chopped raisins, figs, nuts with icing, put it on 
irregularly to represent mountains and valleys. 
Use on White Cake. 

One cup butter ; two cups sugar ; one cup sweet 
milk; three cups of flour; whites of five eggs; two 
teaspoons baking powder. Mrs. George Wise. 

NUT FILLING FOR LAYER CAKE. 

One cup sour cream; 1 cup white sugar. Stir 
together and cook slowly ten minutes, then add 1 
cup of English walnuts, chopped fine. After it 
has boiled up again, add the well beaten white of 
one egg ; beat a minute or two ; put in a cool place 
to cool; then spread between layers. 

Mrs. J. M. Haines. 



CARAMEL CAKE FILLING. 

Two heaping cups of brown sugar; 1 table- 
spoonful of butter and 1 cup of cream; vanilla to 
taste. Let boil until it becomes thick, then stir 
until nearly cold. Mrs. Geo. H. Stewart. 



CHOCOLATE ICING. 
Melt one ounce of chocolate ; dilute it with two 



Be sure and get Con Hesse's catalogue. 



COOK BOOK 



127 



tablespoonfuls of milk; add two tablespoonfuls of 
sugar and a quarter teaspoonful of butter; stir till 
smooth and spread on cake. 

Mrs. Samuel H. Hays. 

CARAMEL ICING. 

One cup brown sugar ; one-half cup of cream ; 
a small piece of butter; cook slowly until thick 
enough to spread on cake; flavor with vanilla. 

Mrs. Pierce. 

MILK ICING. 

One cup sugar; 5 tablespoons milk; heat the 
milk and sugar together, until the sugar is dis- 
solved ; boil gently until it ropes well ; remove from 
fire and beat until it drops ; put on cake quickly. 

Mrs. Pierce. 

BOILED FROSTING. 

One and one-half cups sugar; one-half cup hot 
water. Boil to a thick syrup; beat the white of 1 
egg to a stiff froth ; stir syrup into egg, beating 
until cold. Mrs. E. H. Maberly. 

CHOCOLATE FILLING. 

Boil 2 cups of sugar and one cup of cream or 
milk with tAvo squares of grated unsweetened choc- 
olate; add piece of butter the size of a walnut. 
Cook until it thickens. Take from fire and beat 
until thick; flavor with vanilla. 

Mrs. R. H. Johnson. 

COFFEE FILLING. 
One-quarter pound sweet butter, (work in wa- 



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COLUMBIAN CLUB 



ter to take out salt and make sweet) ; 1 cup of 
powdered sugar; cream together fine. Yolks of 2 
eggs; cream with butter and sugar; one-quarter 
cup of very strong boiling coffee. Beat all togeth- 
er till smooth. , Emily Davis. 

ANGEL FILLING. 

Put a light layer of boiled icing on both sides 
of a layer cake, (white). Then just before serving 
spread a thick layer of whipped cream between 
each layer, sweetened and flavored. 

Mrs. L. Logax. 

GERMAN APPLE CAKE. 

Two eggs beat in one-fourth cup melted butter, 
1 small cup sugar. 1 cup yeast. Add above ingre- 
dients to one and one-half quarts of flour, and add 
enough luke-warm milk to make a dough stiff 
enough to spread with a spoon. Butter a dripping 
pan and line with a thin layer of dough. To pre- 
vent the dough from sticking to the spoon while 
spreading, dip the spoon in milk or melted butter. 
Pare good cooking apples and cut into aarters or 
eighths according to the size of the apple. Spread 
in rows on the cake and set in a warm place to 
raise. Before baking spread small lumps of but- 
ter over the cake and spread brown sugar and 3 
or I tablespoonsful of melted butter. 

Mrs. Cohen. 

WHITE POUXD CAKE. 

Beat to a cream one and three-fourths lbs. but- 
ter with 2 lbs of powdered loaf sugar; add the 
whites of 32 eggs beaten stiff, and 6 cups of flour, 
well dried and sifted as many as three or four times, 



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COOK BOOK 



129 



folding in the eggs and flour alternately, using 
only a few spoons of each at a time. Only fresh 
eggs and the best of flour can be used with success 
in this cake and for my own part I prefer country 
butter and though any flavoring can be used I pre- 
fer none whatever. I also put the cake to bake in 
a cold oven, making the fire in range afterward, 
and bake very slowly for about five hours. * 

Mrs. James F. Ailshie. 



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130 



COLUMBIAN CLUB 



.. FROZEN DAINTIES 



"Oh! for a lodge in a garden of fruits; 
Oh! for an iceberg or two at my control." 

MAPLE MOUSSE. 

Boil in a double boiler, 1 cup of maple syrup 
aud the yolks of four eggs, well beaten ; cook thick ; 
when cold, beat into it one quart of whipped cream. 
Pack into ice, mixed with salt, and let stand until 
frozen. Do not turn freezer. Mrs. Perky. 

PAEFAIT. 

Enough for 10 people. Make a boiled icing of 
two-thirds cup sugar; one-third cup water and the 
whites of 2 eggs. When cold add 1 pint of cream, 
whipped very stiff; pack in ice and salt, equal 
parts, four hours. Mrs. John T. Morrison. 

RASPBERRY SHERBET. 

Take 1 pint of raspberry syrup; one quart of 
white wine; 1 pound of sugar; the juice of three 
oranges and lemons; half box of Knox's gelatine. 
Mix this thoroughly with an egg beater, and then 
add enough water to fill three-quarters gallon 
freezer. Freeze quick but not hard. 

Mrs. L. P. Grumbaum. 



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MINT PUNCH. 

Boil 1 quart water and one-half pound sugar for 
five minutes. Remove the leaves from 10 good 
sized stalks of mint, wash, chop fine, pound to a 
pulp, work this gradually into the hot syrup, cool 
and add the juice of 2 lemons and freeze. Nice to 
serve with lamb. Mrs. N. M. Perkins. 

MAPLE BISQUE. 

Four eggs; 1 pint cream; 1 cup maple sugar. 
Cook the yolks of the eggs and syrup until quite 
thick and beat thoroughly while cooling. Have 
the whites of the eggs, also the cream Avhipped. Stir 
all together and pack in freezer for about four 
hours. S. Belle Chamberlain. 

PINEAPPLE SHERBET. 

One can of grated pineapple; 1 lemon; sugar 
to taste. Fill freezer a little over three-quarters 
full of water and freeze. When nearly frozen, add 
the beaten whites of 2 eggs and continue to freeze. 
This will make two quarts of sherbet. 

PINEAPPLE CREAM. 

Soak one-third box gelatine in one-half cup 
cold water 5 minutes; bring to a boil 1 pint juice 
of canned pineapple; dissolve gelatine in it with 
three-quarters of a cup of sugar. If pineapple 
lacks flavor, add lemon juice. Stir this until it 
begins to cool, then beat with egg beater until 
stiff. Add 1 pint of whipped cream and set in 
mold or dish on ice. Mrs. Fraser. 

SULTANA ROLL. 
Line a mold with Philadelphia ice cream; fill 



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COLUMBIAN CLUB 



the centre with a layer of Charlotte Russe mixture 
and a layer of raisins, which have been soaked in 
brandy; then more Charlotte mixture, raisins, etc. 
Pack in ice and salt. When ready to serve, serve 
with claret sauce. 

Claret Sauce. 

Boil 1 cup sugar and one-third cup water 
seven or eight minutes and add one-third cup of 
claret. Harriett O'Connor. 

FRAPPE. 

Eight dozen lemons; 5 gallons water; 1 can 
pineapple: 11 pounds sugar: freeze a little. 

Mrs. Geo. H. Stewart. 

CRANBERRY FRAPPE. 

Boil 1 quart of cranberries in 1 pint of water 
for 5 or 6 minutes ; strain through a coarse cheese 
cloth; add 1 pint of sugar: stir and boil until 
sugar is dissolved. When cold, add the strained 
juice of 2 lemons. Freeze. Serve with turkey. 

Mrs. Twiggs. 

LEMON ICE. 

One quart hot water; 2 pounds sugar; rind of 
one-half of a lemon, to steep in the hot syrup till 
it is sufficiently flavored. Then add the juice of 4 
large lemons, and two oranges; add 1 pint of cold 
water; strain before freezing. When about half 
frozen, stir in the well-beaten white of one egg. 

Mrs. J. H. Richards. 

MOUSSE. 

Two c-ups sugar: 2 cups water, boil; Avhen cold. 



Joy's Vanilla and Lemon Extracts are absolutely pure — 



COOK BOOK 



133 



add 1 quart apricots, rubbed through a sieve; 
the juice of 2 lemons; pulp of 3 oranges; pack in 
ice and salt four hours. Mrs. John T. Morrison. 

NEAPOLITAN ICE CREAM. 

One quart cream; 1 and one-half cups milk; 
one-third box gelatine; 1 heaping tablespoon flour; 
2 eggs; 1 and one-half cups sugar. Heat the milk, 
and pour upon the well beaten yolks and sugar; 
add the flour, which has been stirred to a smooth 
paste with water; cook to a thick custard; strain 
and cool; then mix in the whites of the eggs beaten 
to a stiff froth, the whipped cream, and dis- 
solved gelatine. To this add crushed peaches, 
strawberries, (or any desirable fruit), until fruit 
predominates, and freeze. 

Mrs. A. L. Richardson. 

WHITE VELVET SHERBET. 

Three pints of sweet milk; 3 large lemons; 3 
cups of sugar; 1 can grated pineapple, or any other 
kind of fruit, 

(1) . Add lemon juice to milk, put in sugar 
and stir until dissolved. 

(2) . Strain through fine sieve, to take out 
curdle. 

(3) . Add fruit and freeze the usual way. 

Mrs. O. V. Allen. 

COFFEE SAUCE FOR ICE CREAM. 

Beat the yolks of 2 eggs with one-quarter cup 
of sugar; add one-half cup of freshly made black 
coffee. Cook over hot water until it thickens. 
When cold add 1 cup of Avhipped cream. Serve 



some kinds are not. 



134 



COLUMBIAN CLUB 



the ice cream in glasses and heap the sauce on the 
top. 

MILK SHEKBET. 

One quart of cream; 1 and one-half cupfuls 
of sugar; juice of 3 lemons; juice and grated rind 
of 3 oranges; 1 can of shredded pineapple. Freeze 
milk and sugar about half, then add fruit juice 
and finish. Mrs. Frank Nourse. 

FKOZEN PEACHES. 

Two dozen large peaches; 2 coffee cups of sug- 
ar; 1 pint of water and the beaten whites of 3 
eggs. Break the peaches and stir all the ingredi- 
ents together. Freeze the whole into form. 

Miss Tage. 



E. L. Lason, successor to John Ennis Co. Use Snow Bios- 



COOK BOOK 135 



BREAD, ROLLS, Etc. 



Bread is the staff of life, the joy of the husband and the 
Pride of the wife." 

WHITE BREAD. 

Two tablespoonfuls of flour; 2 tablespoonfuls 
of sugar; 1 tablespoonful of salt. Scald with boil- 
ing hot potato water and add 2 tablespoons finely 
mashed potatoes. Add sufficient water to make a 
quart in all and let cool. Dissolve one cake of 
yeast foam in half a cup of luke warm water, and 
add to the mixture flour to make a stiff batter. 
Beat thoroughly and let rise in warm place over 
night. In the morning add a half cup of lard and 
sufficient flour to make into dough and knead till 
it will not stick to the hands. Let rise and make 
into loaves. When double the original size, bake 
one hour. 

WHITE BREAD. 

Boil 3 medium sized potatoes in enough boil- 
ing water to cover well. Salt slightly; when done, 
drain and put potatoes through a ricer; soak 1 
cake of fresh compressed yeast in one-half cup of 
luke warm water with 1 teaspoon of sugar, for 
about 10 minutes or until soft and foaming. Take 
2 quarts of warm water; one-half cup sugar and 1 
tablespoon (heaping) of salt; add potato and pota- 
to water and the yeast. Cover and set in a warm 
place over night. Next morning stir this yeast 



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136 



COLUMBIAN CLUB 



until light and foaming and use flour enough to 
make a sponge, not too thin. Let stand until light. 
Then add 2 tablespoons of olive oil, or the same 
amount of butter and add flour enough to handle 
and knead 20 minutes; let stand until light; shape 
into loaves; oil granite bread pans and bake the 
loaves separately 1 hour. 

Mrs. W. D. Springer. 

SALT RISING BREAD. 

Four tablespoons milk ; 2 tablespoons corn 
meal ; pinch of salt and sugar ; heat milk to boiling 
point ; pour over dry ingredients, which have been 
placed in heated pint jar. Keep in warm place over 
night — must be kept at even temperature. In the 
morning about 7 o'clock, take 1 teaspoon sugar; 1 
teaspoon salt; one-third teaspoon soda; scald with 
one pint hot water; cool this mixture with scant 
pint of cold water. Add flour to make batter a 
little thicker than for hot cakes ; then add mixture, 
which has risen over night. Beat a few minutes 
and put in ten-pound lard bucket with tight cover 
Set in kettle of hot water to rise ; this water should 
be as hot as the hand will bear; keep in very 
warm place, free from draughts. When risen to 
double original quantity, add warmed flour and 
make out into loaves. Let rise and bake. 

Mrs. O. V. Allen. 

BROWN NUT BREAD. ' 

One cup of white flour; 2 cups graham flour; 
1 teaspoon salt; 1 rounding teaspoon soda; 1 and 
one-half cups sour or sweet milk; one-half cup mo- 
lasses; 1 cup chopped walnuts, or one-half cup rai 
sins; bake 45 minutes. Mrs. James A. Hays. 



Hoosier Cabinets, Compact, Convenient, 



COOK BOOK 137 



STEAMED BROWN BREAD. 

One cup of white flour ; 2 cups of graham flour ; 
2 cups of Indian meal; 1 teaspoon of soda; 1 cup 
of molasses; 3 and one-half cups of milk; a little 
salt. Beat well and steam for four hours. This is 
for sour milk ; when sweet milk is used, use baking 
powder in place of soda. Lucy E. Nourse. 

STEAMED BROWN BREAD. 

To 2 and one-half cups of sour milk add one- 
half cup of molasses; stir into this 2 cups of corn 
meal and 1 cup of graham flour; 1 teaspoon of 
salt and 1 heaping teaspoon of soda ; measure with 
coffee cup. Boil or steam 3 hours in covered buck- 
et or pan and brown in the oven. 

Mrs. H. N. Coffin. 

BROWN BREAD. 

One pint of corn meal ; 1 pint of graham flour ; 
1 teaspoonf ul of soda ; 1 teaspoonf ul of salt ; 1 pint 
of sour milk or buttermilk; 1 cup of molasses. 
Mix the meal and flour, sift soda and salt into 
the flour and mix thoroughly; put the sour milk 
and molasses together and add to the dry ingredi- 
ents, beating well. If the mixture is not sufficiently 
moist to pour, add a little warm water. Pour into 
a well buttered mold and steam 4 hours. Remove 
the cover and set in the oven ten minutes to dry the 
crust. .Mrs. Tipton. 

BROWN BREAD. 

One and one-half cups of graham flour; 1 and 
one-half cups of corn meal; 1 cup bread crumbs 
that have been soaked over night in water; 2 cups 
of milk; 1 cup of New Orleans molasses; a little 



Sanitary. ALLEN-WRIGHT FURNITURE CO. LTD. 



138 COLUMBIAN CLUB 



salt; 1 teaspoon soda; put in a can and leave in 
oven until brown on top, then boil five hours. 

Mrs. A. W. Beck. 

BOSTON BROWN BREAD. 

Two and one-quarter cups of corn meal ; 2 and 
one-quarter cups of wheat flour; 1 and one-half 
cups of graham flour; three-quarters cup molasses; 
1 and one-half cup sour milk; 2 and one-quarter 
cups sweet milk; 1 and one-half teaspoons soda; 
1 and one-half teaspoons salt. Steam 5 or 6 hours. 

Mrs. Walter Keeffe. 

BOSTON BROWN BREAD. 

Two and one-half cups of corn meal; 1 and 
one-third cups graham or whole wheat flour; 1 
cup of molasses; 1 pint sour milk; 1 small cup of 
hot water; 2 level teaspoons soda. Dissolve soda 
in hot water; mix with other ingredients, stirring 
thoroughly; pour into well greased round tins, 
(empty baking powder cans are excellent) ; and 
fill only two-thirds full. Steam two and one-half 
hours. Mrs. Savidge. 

JOHNNY CAKE. 

One cup sour cream; 1 egg; 1 small teaspoon 
soda; one-half teaspoon salt; 2 tablespoons sugar; 
one-half cup white flour; 1 cup corn meal. Beat 
egg and sugar together. Dissolve soda in cream; 
add salt and beat thoroughly. Add flour and meal 
gradually. Turn into buttered pan and bake one- 
half hour. 

CORN BREAD. 
Two tablespoons sugar; 1 tablespoon butter; 



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COOK BOOK 



139 



2 eggs; stir all together; add 1 cup sweet milk; 3 
teaspoons of baking powder, and three-fourths of a 
cup of corn meal; flour to make quite stiff. 

Mrs. E. S. Shaw. 

CORN BREAD. 

Two cupfuls of corn meal; 1 and one-half 
cupfuls of flour; one-half cupful of sugar; one-half 
teaspoonful of salt; 2 eggs; 3 teaspoonfuls of bak- 
ing powder, if sweet milk is used; if sour, one 
teaspoonful of soda; 1 and two-third cupfuls of 
milk; 1 large tablespoonful of butter, or drippings, 
melted. Mix the flour, meal, salt and baking powder 
together thoroughly. Beat together the eggs and 
sugar; add butter, then the flour mixture; and 
lastly mix in quickly the milk and turn into a flat 
pan to bake. If sour milk and soda are used, dis- 
solve the soda iu a quarter of a cup of hot water. 

Mrs. Samuel H. Hays. 

CORN BREAD 

One and one-half cups corn meal ; 2 cups white 
flour, (sifted) ; 3 eggs; 2 cups milk; 1 tablespoon 
lard ; 2 tablespoons sugar ; 2 teaspoons baking pow- 
der; 1 teaspoon salt. Mix all together, and beat 
well. Bake for half an hour. 

Mrs. Jas. H. Hawley. 

SPIDER CORN CAKE. 

Three-quarters cup of meal; flour to fill the 
cup; 1 tablespoonful sugar; one-half teaspoonful 
salt; one-half teaspoonful soda, (scant) ; 1 egg; 1 
cup sweet milk; one-half cup sour milk; 1 table- 
spoonful butter; mix the meal, flour, sugar, salt 
and soda. Beat the egg ; add half of the sweet milk, 



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140 COLUMBIAN CLUB 



and all the sour milk ; stir this into the dry mix- 
ture. Melt the butter in a hot spider or shallow 
round pan and pour the mixture into it. Pour the 
other half cup of sweet milk over the top, but do 
not stir it in. Bake 20 minutes in a hot oven. 
, Mrs. J. T. Laughlin. 

IRISH BISCUITS. 

Boil 2 large potatoes; mash thoroughly; stir 
into the warm potato one teacup of butter and 
lard mixed, a little salt and two well beaten eggs ; 
add a cup of milk, in which has been dissolved 1 
cake of compressed yeast and a tablespoon of sugar ; 
add 1 quart of sifted flour ; set in a warm place till 
thoroughly light; then add about 1 quart sifted 
flour so it will be a soft dough; set away for a sec- 
ond rising. When you think it is light enough, 
turn out on bread board with just flour enough to 
handle; roll out and cut with biscuit cutter. 

Mrs. Thomas Davis. 

GRAHAM GEMS. 

One egg; 2 tablespoons of sugar; one-half tea- 
spoon salt ; one cup milk ; 2 cups of sifted graham 
flour; butter the size of an egg; 2 rounding tea- 
spoon baking powder. This makes twelve gems. 

Mrs. J. K. Loree. 

GRAHAM OR WHOLE WHEAT GEMS. 

To 1 pint of rich and moderately sour butter- 
milk, add 1 teaspoonful of salt and 1 of sugar. 
Beat 1 or 2 eggs; a tablespoonful of melted butter, 
enough graham or whole Avheat flour to make a 
reasonably thick mixture. Lastly, add 1 teaspoon- 



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COOK BOOK 



141 



ful 'soda, dissolved in a little water. Stand aside a 
few minutes before baking- — and have ready a rath- 
er quick oven. Mrs. J. D. Agnew. 

BAKING POWDER TEA ROLLS. 

Sift 1 quart of flour with 3 rounding teaspoon- 
fuls of baking powder and 1 teaspoonful of salt ; 
work a lump of butter through the flour; add near- 
ly 1 pint of sweet milk; stir with a spoon — very 
lightly — handling as little as possible. Roll into 
a thin sheet — and pour melted butter over top sur 
face. Cut with good sized biscuit cutter, and fold 
over once — placing same in baking pan and bake 
in quick oven. 

Mrs. J. D. Agnew. 
PARKER HOUSE ROLLS. 

Two cups scalded milk; 3 tablespoons butter; 

2 tablespoons sugar; 1 teaspoon salt; 1 yeast-cake, 
dissolved in one-quarter cup of hike warm water; 
about 6 cups flour. Add butter, sugar and salt to 
milk; when hike warm, add dissolved yeast and 

3 cups flour. Beat well, cover and let rise until 
light. Beat again ; add flour to make a stiff dough, 
and knead. Let rise until double in bulk; toss 
on floured board; pat and roll out about one-third 
of an inch thick; cut with floured biscuit cutter; 
crease through the center of each roll with a floured 
knifehandle ; brush one-half of each piece with melt- 
ed butter; fold and press together. Place in a 
greased pan, one inch apart; cover; set in a Avarm 
place until double in bulk. Bake in a hot oven 
twelve to fifteen minutes. Miss Long. 

PARKER HOUSE ROLLS MADE WITH BAK- 
ING POWDER, 
Two cups of flour; 1 and one-half teasponfuls 



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baking powder; 2 teaspoonfuls sugar; one-half 
teaspoonful salt; two-thirds cup of milk; mix as 
for baking powder biscuits; roll to one-third of an 
inch thick. Cut with a round or oval cutter and 
crease in center with the handle of case knife, first 
dipped in flour ; brush half of the round with melted 
butter and fold over; put in a pan one-half inch 
apart and bake in a quick oven 15 minutes. 

Mary A. Holliday. 

BEATEN BISCUITS. 

One quart flour; 1 teaspoonful salt; mix and 
sift; 2 eggs; weight of 2 eggs in lard; 1 teacup of 
milk. Mix lard in flour, as in pastry; then break 
eggs and pour milk in dough and gradually in- 
corporate till a mass that can be handled. Do not 
work like bread. Beat with elastic stroke about 
20 minutes and bake in hot oven. This makes 
about 15 biscuits. Mrs. E. S. Hinks. 

SOUTHERN AUNTIE'S BISCUITS. 

Make a biscuit dough; roll to one-half an inch 
in thickness; cut and roll in melted butter. Make 
a hash of the remains of turkey or chicken, onion 
and potatoes and moisten with gravy; put between 
two biscuits one-half inch of hash and bake in oven. 

Mrs. George Wise. 

MUFFINS. 

One cup milk; 1 tablespoon sugar; pinch of 
salt; 1 big tablespoon melted butter; 1 teaspoon 
of baking powder; enough flour to make a bat- 
ter; drop into well greased gem pans. Bake in 
quick oven. Mrs. Willard F. White. 



If yon need some silverware see Con Hesse, the Jeweler. 



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143 



CEEAM MUFFINS. 

Beat the whites and yolks separately of 4 
eggs; mix them and add a half pint of cream; a 
lump of melted butter, the size of an English wal- 
nut. Then mix in slowly, one pint of flour, and 
bake quickly, without further beating. 

Mrs. E. S. Hinks. 

SOUR MILK MUFFINS. 

Stir 1 egg into 1 pint of sour milk; melt a 
tablespoon of butter and a teasponful of soda in 
a tablespoonful of hot water, salt, and enough 
flour to make a thick batter; beat well; drop in 
moderately hot muffin tins, filling them half full. 

Mrs. E. W. Johnson. 

MUFFINS. 

One pint of SAveet milk; 3 eggs, (beaten sep- 
arately) ; 1 tablespoon butter; 2 teaspoons baking 
powder; a pinch of salt; 3 cups of flour, or enough 
to make a medium batter. Bake in a hot oven. 

Mrs. L. Logan. 

STICKS. 

Four cups of flour; 1 tablespoonful of sugar; 
one-quarter of a cup of butter; 1 cup of boiled 
milk; the white of 1 egg; one-quarter of a cake 
of compressed yeast and a small teaspoonful of 
salt. Dissolve the butter in the milk, which have 
warm; beat the white of egg to a stiff froth; dis- 
solve the yeast in 3 tablespoonfuls of cold water; 
add all the ingredients to the flour and knead 
well, and set to rise over night. In the morning 
make into balls the size of an egg; roll each of 



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these into a stick about a foot long; place the 
sticks in long pans, about 2 inches apart ; let them 
rise a half hour in a cool place and bake in a 
moderate oven. Sticks should be quite dry and 
crisp, and they can not be if baked rapidly. 

Mrs. Edwin Hinks. 

PANCAKES. 

One pint flour; 2 eggs; 1 teaspoonful baking- 
powder; 1 teaspoonful salt; 2 cups milk. Make a 
thin batter with the above ingredients. Rub a 
scant teaspoonful of cottolene or lard over the bot- 
tom of a hot frying pan; pour in a large ladleful 
of batter, and fry quickly. Serve with honey. 

Mrs. S. M. Blandford. 

HOT CAKES. 

Two cups of sour milk; 1 teaspoonful soda, 
stirred in milk; 3 eggs, yolks and whites beaten 
separately; stir the yolks into the milk and soda; 
then add flour enough to make thin batter. Beat 
whites of the eggs and add last. 

Mrs. E. S. Hamaker. 

FRENCH PAN CAKES. 

Three eggs, beaten separately; 1 cup of milk; 
one-half teaspoon salt; 1 teaspoon sugar; one-half 
cup flour; one-half tablespoon salad oil; beat yolks 
and add milk and sugar ; pour one-half of this mix- 
ture over flour and stir smooth. Add remainder 
of milk and beat well, then add the oil. Heat fry- 
ing pan ; pour in enough to cover ; brown, turn and 
brown. Spread with butter and sugar and roll 
up; sprinkle with powdered sugar, and serve. 

Mrs. L. Logan. 



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MUSH BISCUITS. 

Make corn meal mush very thick; add 1 large 
tablespoon of lard; 1 teaspoon salt; 1 tablespoon 
sugar; mix up with flour; when cool, add one-half 
cup of yeast; let rise over night; roll out for break- 
fast. Mrs. L. Logan. 

BREAD STICKS. 

One-half cup scalded milk; one-quarter cup 
butter ; one and one-half rounding tablespoons 
sugar; white of 1 egg; 3 and three-quarters cups of 
flour; one-half teaspoon salt; 1 yeast cake; one- 
quarter cup luke warm water. Add butter, sugar 
and salt to scalded milk. When lukewarm add 
the dissolved yeast cake, white of egg well beaten, 
and flour. Knead ; let rise ; shape, and let rise again 
Start baking in hot oven, reducing heat, so that 
sticks may be dry and crisp. To shape sticks: 
First shape as small biscuit; roll on board, where 
there is little, if any, flour. With hands, roll eight 
inches in length. Keep of uniform size and round- 
ed ends, which may be done by bringing fingers 
close to but not over the ends of the stick. When 
they are to be served with soup, they should 
be about the thickness of a lead pencil, and 5 
inches long; tie 3 together for each person. When 
they are to be served as bread, they should be 1 
inch in diameter. Mrs. J. M. Haines. 

CREAM SCONES. 

Two cups of flour; one-quarter cup of butter; 
3 teaspoons baking powder; 2 eggs; one-half tea- 
spoon salt; one-half cup cream. Mix as for bak- 
ing powder biscuits, adding the beaten eggs with 
the cream. Cut in diamond shape and fry on a 



Boise City Nat'l Bank. Capital, $100,000. Surplus, $100,000. 



146 



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well greased griddle. Serve with chocolate. 

Miss O'Connor. 

WAFFLES. 

Three eggs, separated ; 2 cups of milk ; one and 
one-half pints flour; 2 teaspoons baking powder; 
a little melted butter and salt. 

RICE WAFFLES. 

One cup of boiled rice ; 1 pint of milk ; 3 eggs, 
beaten very light; butter the size of a walnut, 
melted; one-half teaspoon of soda; 1 teaspoon of 
cream of tartar. Stir in enough flour to make a 
thin batter. Mrs. J. M. Johnson. 



Boise City Nat'I Bank. Capital, $100,000. Surplus, $100,000. 



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JELLIES, PRESERVES and PICKLES. 



" If eaten stintingly, 'tis honey to the taste; but much doth cause 
A loathing and an inward pain too bitter e'en for contemplation." 

JELLIES. 

Wash fruit; remove stems and imperfections; 
cut large fruit in pieces. With watery fruit, such 
as grapes and currants, use very little water; with 
apples and quinces use enough water to cover them. 
Cook fruit until the juice flows. Remove from 
fire and strain. Measure juice and boil twenty 
minutes, then add equal quantity of heated sugar. 
Boil five minutes or until jelly stiffens, when tried 
on a plate. Skim and turn into sterilized glasses 
and set aside to harden. Cover with melted par- 
affine. Keep jellies in a cool dry place. 

Miss Anna Long. 

CANNING FRUIT. 

Two cups of water; 1 pound sugar and three 
pounds peaches. Sterilize jars ; prepare the syrup ; 
boil ten minutes. 

Pare fruit; drop into cold water. Cut peach- 
es into halves ; stone them and put fruit with a few 
stones, into the syrup. Cook until when tried with 
a knitting-needle, it is found to be soft. Pears, 



Order electric wiring at Mickle's. 



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cherries, apples and plums may be canned like 
peaches. Hard fruits like pineapples and quinces, 
are cooked in boiling water, or steamed till nearly 
tender; then put into syrup to finish cooking. 

Miss Long. 

PINEAPPLE JELLY. 

One peck of apples; 2 pounds of grated pine- 
apple. Wash and cut the apples, removing all 
blemishes; cover with water and cook until soft. 
To one pint of juice, add one pound of sugar and 
boil as you would any jelly. 

CURRANT JELLY. 

Wash and run through hands, picking out the 
leaves, etc. Weigh fruit. Put pint of water into 
preserving kettle, and add a boAvl or two of cur- 
rants, mashing and pressing until juice covers bot- 
tom of kettle; then add the remainder of currants. 
Let come to a boil and boil twenty minutes, stir- 
ring and pressing from time to time. 

Pour into three cornered bag, (scalded), and 
let it drip all night, but do not squeeze. In the 
morning put juice on and let it come to a boil, and 
boil for three or four minutes; add half as many 
pounds of sugar as there were pounds of fruit. 

As soon as sugar is dissolved, the jelly is done. 
Do not let it boil, as the boiling was done before 
the sugar was added. Mrs. K. I. Perky. 

EED RASPBERRY JELLY. 

Fifteen boxes of berries and 3 of red currants. 
Clean fruit and cover with cold water; boil until 
all the juice has been extracted from fruit; drain 



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in a cheesecloth bag. Boil the juice steadily 20 
minutes. To 1 pint of juice add 1 pint of sugar 
that has been heated well in the oven. Boil from 
3 to 5 minutes. This makes a beautiful clear jelly 
of delicious flavor. Mrs. W. D. Springer. 

GRAPE JAM. 

Kemove the grapes from the stems ; wash them 
and press the pulp from the skins. Boil the pulp 
until it will separate from the seeds. Bub through 
a sieve; add the skins to the pulp and boil with 
an equal weight of sugar for 15 minutes. Put 
into jars and when cool cover with paper, wet in 
brandy. Mrs. Ridenbaugh. 

GINGER PEARS. 

Eight pounds of pears, weighed after being 
cut into small, dainty pieces; 6 pounds of white 
sugar; one-quarter pound of ginger root; juice of 
6 lemons. Mix all and simmer 3 hours or until 
a rich golden color and the syrup to a rich con- 
sistency. Mrs. W. D. Springer. 

RHUBARB MARMALADE. 

Eight pounds of rhubarb, cut fine ; 6 pounds of 
granulated sugar; cook 20 minutes with a little 
water, then add the following: Five lemons, juice 
and rind, (rind chopped fine) ; one-half pound 
blanched almonds, chopped fine; one-half wine 
glass Jamaica ginger; 1 orange, juice and rind; 
cook all together 30 minutes, or until quite thick. 

Mrs. Leonard Logan. 

ORANGE MARMALADE, 
Six oranges; 4 lemons, juice alone; slice the 



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COLUMBIAN CLUB 



oranges very thin; cover with 2 quarts of cold 
water and let stand over night. Measure and place 
on stove; cook until rinds are thoroughly tender; 
then add the juice of the lemons and as much gran- 
ulated sugar as there was orange and water. Cook 
until the consistency of thin jelly, or until there 
is a thin scum on syrup when cooled in a small 
dish. It thickens with age, so great care should 
be taken not to boil too long. 

Abigail L. Robb. 

ORANGE MARMALADE. 

Seven oranges; 2 lemons; quarter, squeeze 
juice and slice thin; put all in a stone jar; add 
9 pints of water, and leave over night. In the 
morning boil 2 hours; then put in 7 pounds of 
granulated sugar; cook until it forms a jelly when 
cool. 25 glasses. Mrs. Leonard Logan. 

ORANGE MARMALADE. 

Cut off the thick ends, halve and quarter 
lengthwise and then slice very thin crosswise, 5 
navel oranges and 1 lemon; remove all seeds and 
then to every pound of fruit add 3 pints of cold 
water. Let this stand 24 hours; then boil 45 min- 
utes and let stand another 24 hours. Weigh again 
and to every pound of fruit and juice, add 1 
pound of sugar. When boiling, add the juice of 2 
more lemons and let boil until it jellies. Do not 
drain off any of the first Avater, but skim carefully 
both times fruit is boiled. This will make two 
dozen glasses. Mrs. C. C. Anderson. 

CITRON PRESERVES. 
Cut citron in any desired shape and steam 



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until tender; try with a straw. To 7 pounds of 
fruit, add 7 pounds of sugar; 2 ounces of ginger, 
(whole) ; and 2 lemons, sliced very thin. Cook all 
until citron looks transparent. If syrup is too 
thin, cook until richer and pour over fruit and put 
away. Mrs. W. D. Springer. 

SMALL YELLOW TOMATOES PRESRVED. 

Scald tomatoes and remove skins. To seven 
pounds of fruit, take seven pounds of sugar and 
let stand over night. In the morning strain off 
the juice and boil until thick. Add the tomatoes. 
Peel 2 lemons and add them sliced fine; 2 or 3 
pieces of ginger root and boil slowly until done. 
Skim carefully all the scum that rises. 

CHIPPED PEARS. 

Eight pounds of pears cut into small pieces; 
6 pounds of sugar; one-half dozen lemons, rind of 
2 and pulp of 6; 2 ounces of ginger root; 1 cup 
water; boil until red. Mrs. John T. Morrison. 

SPICED CHERRIES. 

Put cherries through meat chopper; cook with 
equal weight, sugar and cherries. When almost 
done, or as thick as jam, add 1 cup of vinegar to 
each gallon and spices to taste. 

Mrs. Alfred Eoff. 

SWEET PICKLED CHERRIES. 

Six pounds of fruit; 3 pounds of sugar; 
choose for pickling, the short stemmed cherries, or 
the Morello, sweet cherries will not do. Look over 
the fruit carefully and remove wormy cherries, but 



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COLUMBIAN CLUB 



do not stem or stone fruit. Cover the cherries with 
water, drain it from them, and measure it. This 
measurement will be the quantity of vinegar re- 
quired. Place the vinegar and sugar together in 
a preserving kettle, and when the sugar is dis- 
solved, set the vinegar aside to cool. Place the 
cherries in glass jars, and when the vinegar is 
cold, fill the jars to overflowing with it, sealing 
tightly. Mrs. Chas. E. Chrisman. 

i. PICKLED CHERRIES. 

To every quart of cherries, 1 coffee cup claret 
wine, or pure cider vinegar; one-half cup sugar; 
1 dozen whole cloves; other spices as you like; put 
vinegar and sugar to heat with spices ; boil 5 min- 
utes; let it get perfectly cold; strain and fill jars 
three-quarters full with cherries; then cover with 
the spiced vinegar and see that jars are full, ad- 
ding vinegar if necessary. 

SPICED PRUNES OR PEACHES. 

Seven pounds of prunes; 1 pint of vinegar; 
4 pounds of sugar; 2 tablespoons of cinnamon 
bark; half as much of cloves and broken nutmeg; 
simmer spices in a little vinegar and water for half 
an hour, then add it all to vinegar and sugar; bring 
to a boil and add prunes. Prick prunes with darn- 
ing needle. Mrs. Geo. H. Stewart. 

PEAR CONSERVE. 

Four pounds pears, peeled and diced; 4 
pounds sugar; one-half pound of crystalized gin- 
ger; 2 lemons, boiled whole, until they can be 
pierced with a fork; chop fine. Mix all together 



E. L. Lason, successor to John Ennis Co. Use Snow Bios- 



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and boil 2 hours, slowly. Put in jelly glasses and 
seal. Mrs. M. D. Lovell. 

SPICED GOOSEBERRIES. 

Five pounds of gooseberries; 4 pounds of sug- 
ar; 1 cup of vinegar; 1 teaspoon cloves; 1 teaspoon 
cinnamon; stem the berries; add sugar, vinegar, 
and spice; stir well; set on back of stove and boil 
slowly for ten minutes. Mrs. J oy. 

CONSERVE. 

Four quarts of currant juice; 2 pounds of 
raisins, seeded ; 2 pounds of English walnut meats, 
chopped; 1 pound of English currants; 4 pounds 
of sugar; the rind of 2 oranges, cut in tiny strips. 
Boil 20 minutes. Mrs. Joy. 

PEACH PICKLES. 

Take 15 pounds of peeled peaches to 7 pounds 
of sugar. Boil the peaches in water 20 minutes. 
Lay on platters, or sieve, which is better, to drain 
and cool. Make a syrup of 7 pounds of sugar ; 
3 pints vinegar ; 1 pint water. Boil thoroughly and 
skim. Drop enough peaches in syrup for one or 
two jars at a time. Boil five minutes; put in jars 
with cinnamon and cloves. After all are boiled, 
boil the syrup quite thick, pour over and seal. 

Catherine Moore. 

CANDIED ORANGE PEEL. 

Take the skin of one-half dozen oranges ; quar- 
ter and cut in narrow strips; put in a porcelain 
pan with enough salted Avater to cover. Let boil 
from 5 to 10 minutes; drain; cover again with 



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COLUMBIAN CLUB 



boiling water, Avithout salt; let boil same time; 
drain again ; put in a third Avater, which is boiling ; 
after this remains about ten minutes, drain the 
oranges Avell. Make a thick syrup of 3 cups of 
granulated sugar, and enough Avater to dissolve it. 
When it hairs and begins to sugar, throw in peels 
and let boil until the syrup returns to sugar. Lay 
separate on a platter, Avhich is dusted with powd- 
ered sugar, to cool. Mrs. Samuel H. Hays. 

CUKRANT OR CHERRY CONSERVE. 

Five pounds of currants or cherries; 5 pounds 
of sugar; 2 pounds of raisins; the juice of 5 orang- 
* es; rind of 3 oranges. Boil 20 minutes. H. J. A. 

TUTTI-FRUTTI. 

One cup of alcohol ; 1 cup fruit ; a cup of sugar 
added with each cup of fruit; use straAvberries, 
cherries, red raspberries, pineapple, oranges, each 
fruit in its season. Put in 2 quart jar. H. J. A. 

COLD CHILI SAUCE. 

One peck of firm ripe tomatoes; 6 large on- 
ions ; 6 green peppers ; 5 cups of vinegar ; 2 pounds 
of light brown sugar; 1 small cup salt; 2 ounces 
white mustard seed; chop tomatoes, onions and 
peppers; add salt and let drain over night. Add 
vinegar, sugar and mustard seed. Put in bottles. 

Mrs. John T. Morrison. 

CHILI SAUCE. 

Twelve ripe tomatoes ; 4 onions ; 3 red peppers ; 
2 tablespoons salt; 5 tablespoons sugar; 1 table- 
spoon cinnamon; 3 cups vinegar. Boil tomatoes 



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with skins on. When tender, strain through sieve. 
Chop the onions and peppers fine; do not use 
seeds of the peppers. Add other ingredients and 
boil two hours. Mrs. Houston. 

CHILI SAUCE. 

Eighteen large ripe tomatoes; 8 red peppers; 
1 onion; chop fine; add 4 cups vinegar; 2 table- 
spoons salt; 4 tablespoons sugar; 2 teaspoons gin- 
ger, (ground) ; 2 teaspoons cloves, (ground) ; 2 
teaspoons of cinnamon, (ground) ; 2 teaspoons of 
allspice, (ground) ; 2 teaspoons of nutmeg, 
(ground) ; boil one hour. Will make about 3 
quarts. Mrs. Morrow. 

PICCALILLI. 

One-half peck of green tomatoes ; 1 dozen large 
cucumbers; 2 heads of cabbage; 2 large silver on- 
ions; 5 large red peppers; 4 green peppers; 1 cof- 
fee cup horse-radish; one-half pint salt; 10 cents 
worth of white mustard seed; 10 cents' worth 
black mustard seed; 2 ounces celery seed. Mix to- 
matoes, cucumbers and salt. Let stand 4 hours 
and drain in colander; scald one-half gallon vine- 
gar; 2 pounds sugar; pour over this mixture and 
scald all well together. Makes about 10 quarts. 

Mrs. W. E. Pierce. 

CHOW CHOW. 

One quart ripe cucumbers, pared and cut in 
pieces; 1 quart tiny white onions; 1 quart very 
small green cucumbers; 3 heads of cauliflower; 4 
green peppers, cut in pieces ; 1 quart of green toma- 
toes, (tiny ones cut in halves) ; 3 bunches of 



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celery, cut in pieces. Put all in a weak brine over 
night in cold water. Next morning scald in the 
same water, and drain thoroughly. 

Paste for Above. 

Six tablespoons mustard; one-half tablespoon 
curry powder; one-half tablespoon turmeric; one 
and one-half cups brown sugar; 1 cup flour. Mix 
thoroughly and add two quarts vinegar. Scald 
until it thickens. Mix with above and bottle or 
can. Mrs. Charles Adams. 

CHOW CHOW (uncooked) 

One gal. chopped cabbage; 2 qts. chopped 
green tomatoes; 6 onions chopped and sliced thin; 
1 tablespoon ground pepper; 1 tablespoon celery 
seed; 1 tablespoon whole allspice; one-half table- 
spoon whole cloves; 3 tablespoons salt; one-half 
gallon vinegar; one-fourth cup mustard seed; one- 
half pound brown sugar. Some add chopped green 
peppers and 1 cup grated horse radish. Mix well 
and place in crock. Will keep all winter. 

Mrs. J. B. Morrow. 

GREEN TOMATO PICKLE 

One peck green tomatoes sliced with 1 dozen 
onions and six green peppers; salt and let stand 
over night; drain; boil in 3 pints vinegar twenty 
minutes; drain; take 3 pints vinegar, 1 lb. brown 
sugar; 2 oz. mustard seed; 1 oz. turmeric; 1 oz. 
ground mustard; 1 oz. black ground pepper; 1 oz. 
cinnamon; add salt if needed. Heat ingredients 
and pour into jar. Put plate anl weight on jar. 

Catherine Moore. 



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GREEN TOMATO SOY 

Tavo gallons of green tomatoes sliced; 12 large 
onions sliced; 2 quarts of vinegar; 1 quart of 
sugar; 2 tablespoons each of salt, ground mustard 
and black pepper ground; 1 tablespoon each of all- 
spice and cloves. Stew until tender, stirring often. 
Seal in glass jars. Mrs. Tipton. 

DILL PICKLES 

Select uniform cucumbers; soak in clear 
water a short time, then wipe each one; place in 
crock or keg with a layer of cucumbers and a layer 
of dill alternately; pour over them a brine of one 
cup of salt to a gallon of water which has been 
boiled; place plate or rock on them to hold them 
down; they are ready to use in about ten days. 

Mrs. Elizabeth Cohen. 

SHIRLEY SAUCE. 

Twelve large tomatoes; 4 red peppers without 
seeds; 1 large onion; 2 cups vinegar; 1 tablespoon 
sugar; salt to taste. Peel and slice tomatoes, chop 
peppers and onions, boil one hour and strain; add 
6 cloves of garlic, 1 teaspoon tabasco sauce and 2 
level tablespoons corn starch. 

Mrs. Bradley Sheppard. 

CUCUMBER PICKLES (uncooked) 

Select medium sized cucumbers, cover with 
water; pour off water, measure, take the same 
amount of vinegar, and to each gallon add scant 
cup of salt; pour over pickles, place small pieces 
of horseradish in jar. These will keep well all 
winter. Mrs. Elizabeth Wyman. 



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PICKLED GREEN TOMATOES AND CU- 
CUMBERS 

One gallon sliced tomatoes; salt to taste; pour 
on boiling water and let stand over night; drain, 
boil water and pour over again; when cool drain; 
1 tablespoon black pepper; 1 tablespoon mace; 1 
tablespoon cloves; 1 tablespoon ground mustard; 
1 tablespoon cinnamon; 2 tablespoons celery seed; 
4 tablespoons white mustard seed; 2 green pep- 
pers; 4 onions chopped fine; 1 pint grated horse- 
radish; 1 lb. of brown sugar; cover with cold vin- 
egar. Mrs. Charles. Adams. 

TOMATO HIGDOM. 

One-half bushel green tomatoes; 1 dozen big 
onions chopped fine, and stir in one pint of salt; 

1 head cabbage; six green peppers chopped fine; 
put all together in a colander to drain over night, 
then cover with good vinegar; cook sIoavIv half an 
hour, then drain and put in a jar. Take 2 lbs. 
sugar, one quart vinegar, one pint grated horse- 
radish, 1 half teacup ground mustard, one-half 
tablespoon ground cinnamon, 1 tablespoon ground 
allspice, 1 tablespoon ground cloves; boil together; 
when hot stir through the rest. 

Mrs. Geo. H. Stewart. 

MIXED PICKLES 

Two quarts cucumbers cut into small pieces; 
two quarts green tomatoes; 2 quarts small onions; 

2 quarts vinegar ; 2 cups brown sugar ; 1 cup flour ; 
4 tablespoons of white mustard seed ; 6 tablespoons 
of ground mustard; 2 tablespoons of turmeric; 1 
head of cabbage, chopped fine; 1 large head of 



Lemps — Popular Boys' and Children's Clothing. .Popular 



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cauliflower, cut small; 7 green peppers, chopped. 
Put vegetables all in brine and let stand over 
night; drain the pickles; mix together the flour, 
mustard, sugar, turmeric and vinegar and pour the 
mixture over them ; let it cook slowly half an hour 
or more. Mrs. A. Rossi. 

MUSTARD PICKLES 

Four quarts small cucumbers; one quart small 
onions; five quarts of sliced green tomatoes; three 
quarts of cauliflower; four large red peppers; one- 
half oz. turmeric; two cups of sugar; one-half cup 
flour; twenty tablespoons of mustard; Ave quarts 
of vinegar, not too strong. Soak cucumbers, on- 
ions, tomatoes and cauliflower in strong brine over 
night. Boil onions one-half hour in clear water, 
then add them to the other ingredients and cook 
all slowly one hour. Mrs. Kinyon. 

TOMATO CATSUP 

Twenty lbs. ripe tomatoes; 1 tablespoon black 
pepper (whole) ; one-half tablespoon cloves 
(whole) ; one-half tablespoon allspice (whole) ; 1 
tablespoon salt; 1 tablespoon black pepper 
(ground); 1 tablespoon sugar; 1 even teaspoon 
cayenne pepper; 2 teaspoons ground mustard; one- 
half teacup vinegar. Cut up the ripe tomatoes, 
add whole pepper, allspice and cloves, and boil un- 
til entirely soft; then force through a fine colan- 
der; boil this mixture to desired thickness, add re- 
mainder of spices; mix mustard in a little cold 
water to prevent lumping; add vinegar last; let 
boil again; then bottle, do not cork until cold. Be 
sure to thoroughly scald bottles. Will keep well. 

Mrs. Morrow. 



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FRESH CUCUMBER PICKLES 

Get small ones of uniform size; place in a 
stone crock; pour on boiling water to cover; put 
in a large handful of salt; let stand over night; 
drain off in the morning; pour on more boiling wa- 
ter and same quantity of salt. Let stand till next 
morning. Drain off the water and wash pickles 
in clear water. Dry with a towel. Put in a crock 
and pour on boiling cider vinegar. Then put in 
small horse radish roots. These pickles will keep 
in a common stone crock all winter. 

Mrs. Chas. Chrisman. 

WATER MELON PICKLES 

Peel and slice water melon rind; soak over 
night in strong salt and water with a small piece 
of pulverized alum; in morning put on stove in 
fresh cold water and let boil until rind will break 
with a straw; drain; make syrup of 1 quart vine- 
gar to 3 lbs. of sugar; when boiling hot pour over 
rind ; next morning draw off syrup, add bay leaves, 
whole cloves, whole allspice and cinnamon stick; 
boil syrup down some; pour syrup over rind three 
mornings in all. Be sure of sufficient syrup to 
cover rind. Mrs. J. B. Morrow. 

OIL PICKLES 

Select 30 medium sized cucumbers, cut in one- 
fourth inch slices, add 1 cup of olive oil, 1 cup of 
white mustard seed, 1 cup black mustard seed, one- 
half cup salt and 1 quart sour vinegar ; mix and let 
stand six weeks. Miss O'Connor. 



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COOK BOOK 



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.. BEVERAGES. .. 



"One sip of this 
Will bathe the drooping- spirits in delight 
Beyond the bliss of dreams." 

COFFEE 

Four tablespoons ground coffee; 1 egg (white 
and shell) ; 1 cup cold water; 4 cups boiling water. 
Beat the whites, crushed shell and one-half of the 
cold water together; mix thoroughly with the coffee 
and let stand 10 or 15 minutes; put in a heated 
coffee pot and pour over it the boiling water ; bring 
the coffee to the boiling point and add one-fourth 
cup of cold water ; bring again to the boiling point 
and add one-fourth cup of cold water and let come 
a third time to the boiling point; strain and serve. 

CHOCOLATE 

Two squares chocolate; 1 tablespoons sugar; 
1 cup boiling water; 3 cups scalded milk. Cut 
chocolate in bits, put in sauce-pan and set in hot 
water; when melted add sugar and water and stir 
till smooth; pour into this part of the hot milk, 
then pour chocolate back into rest of milk and stir 
till it comes to a boil; beat with Dover beater till 
frothy. Serve with spoonful of Avhipped cream on 
top of each cup. Mrs. J. A. Hays. 



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COLUMBIAN CLUB 



TEA 

One teaspoon tea to 1 cup boiling water; put the 
tea in a scalded pot and pour the boiling water 
over it : steep five minutes ; strain and serve either 
hot or iced. 

COCOA 

Three tablespoons cocoa: 3 tablespoons sugar; 
one-fourth teaspoon salt: 2 cups water: 2 cups 
milk : mix the cocoa, sugar and salt with the water 
and boil live minutes; stir this into the hot milk 
and cook in double boiler one-half hour. 

Miss Long. 

RASPBERRY SHRUB 

To three quarts of ripe red raspberries add 1 
quart of vinegar: crush the berries: let the vinegar 
stand on the berries 1 night : then strain and put to 
each pint of juice 1 lb. of white sugar: boil the 
whole together for one-half hour: skim it clear: 
bottle and seal: dilute to taste, about one part 
shrub and three parts water. 

ICED COFFEE 

Cool two quarts of good coffee, medium 
strength: have ready and cool a syrup made with 
one cup water and two of granulated sugar : into 
this beat one pint whipped cream : put quantity 
of coffee desired into glasses and add the whipped 
syrup and cream. Lttcy E. Xourse. 

ORANGE PHOSPHATE 

Six good sized oranges — if small take eight — 
4 lbs. of granulated sugar: two and one-half pints 



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of cold water; one and one-half ounces of citric 
acid. Kub thoroughly through the sugar the grat- 
ed rinds of the oranges, and let it stand over night ; 
stir in the cold water and let it stand in a cool 
place twenty-four hours; then add the citric acid 
previously dissolved in a little boiling water; use 
no more than will dissolve it; you do not use the 
juice of the oranges; strain through a strainer, 
then through cheese cloth ; bottle, cork tightly, and 
keep in a cool place. When desired put sufficient 
in a glass of ice water to make a pleasant drink. 

LEMONADE 

Take the grated rind and juice of one and a 
half lemons, one teacup sugar and one quart of 
water; put the sugar and grated rind in pitcher 
and let stand fifteen minutes, then add juice of 
lemon and water. Mrs. McCrum. 

GRAPE NECTAR 

Pour one-half gallon of boiling Avater over 12 
lbs. grapes; set in a cool place and leave it 28 
hours; then mash fruit and strain the juice through 
cloth several times as for jelly; add one-half as 
much sugar as you have juice, also 5 ounces of 
tartaric acid; stir until sugar and acid are thor- 
oughly dissolved, then bottle cold and seal with 
paraffine. When preparing it to drink add sugar 
and water to suit taste just as you would for lem- 
onade. 

MULLED GRAPE JUICE OR CLARET 

One pint of water; one pint of claret or grape 
juice; 3 cloves; 3 sticks of cinnamon; one-half cup 



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164 



COLUMBIAN CLUB 



of cube sugar; juice of half a lemon. Boil sugar 
and water to a syrup with the spices; take from 
the fire, remove the cinnamon and add the claret 
or grape juice; serve hot with a slice of lemon in 
each punch glass. Mrs. Beatty. 

ROMAN PUNCH 

One and a fourth lbs. of sugar ; 1 qt. of water ; 
1 large, juicy orange; 4 large lemons; 7 table- 
spoonfuls of rum; 2 tablespoons sherry wine; 3 
tablespoons of brandy. Freeze the water ice very 
hard ; then add the rum, sherry and brandy ; freeze 
a few minutes longer and serve in sherbet glasses. 

Winifred C. Deary. 

UNFEKMENTED GRAPE JUICE 

Take grapes from stem, wash, place on fire in 
granite kettle with water to almost cover, and 
cook until soft ; take from the fire, strain ; to every 
quart of juice add one-third cup of sugar, cook to 
the boiling point, then seal air tight while hot. 

Gertrude L. Hays. ^ 

EGG NOG 

Whip well together in a bowl the yolk of one 
egg, and one heaping teaspoonful of sugar, then 
stir in one or two tablespoonsful of best brandy 
or whiskey; now stir in carefully the white of one 
egg beaten to a stiff froth and one cupful of sweet 
thin cream whipped also to a froth; the egg froth 
and the whipped cream should be quite ready before 
the other ingredients are mixed together. 



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COOK BOOK 



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.. CHAFING DISH. .. 



" Mav good digestion wait on appetite, and 
Health on both." 

The dishes most suitable for chafing dish cook- 
ing are stews, eggs and cheese preparations. Can- 
ned chicken, tongue, salmon, crabs, oysters, and 
shrimps make good dishes, and are easily prepared. 

WELSH RAREBIT 
(for four people) 

One lb. cream cheese; butter size of walnut; 
cayenne pepper to taste; one-half teaspoon mus- 
tard; salt to taste; 1 egg; one-half glass (or more) 
ale or beer. Put in the chafing dish the beer (or 
ale), the butter and seasoning; when this begins 
to boil up well add the cheese and stir briskly till 
melted and it begins to bubble; then stir in the 
well beaten egg; extinguish flame under chafing 
dish before putting in the egg. 

A. Sonna. 

LOBSTER a la HOLLAND AISE. 

One-fourth cup vinegar; 2 tablespoons butter; 
nutmeg; paprika; 4 egg yolks; 1 pt. diced lobster. 
Heat vinegar, add butter and seasoning; beat the 

Best" at Joy's. 



166 



COLUMBIAN CLUB 



egg yolks ; pour hot vinegar slowly over eggs, stir- 
ring constantly; put back in pan and cook until 
creamy; add lobster; serve on toast. 

Mrs. Lemp. 

SARDINES a la STERNEAU. 

Remove bones from an ordinary box of sar- 
dines and shred them with a fork; put small piece 
of butter in a chafing dish, then add sardines; 
when hot add 3 tablespoonsful lemon juice and 3 
tablespoonfuls Blue Label ketchup; mix well to- 
gether and when hot serve on crackers or toasted 
bread. 

CREAMED CHICKEN 

Two cups cold chicken cut into small pieces; 
one cup of chicken stock ; one cup of cream or milk ; 
two tablespoonsful of butter; one heaping table- 
spoon of flour; salt and pepper; cook the butter 
and flour together in the chafing dish; add the 
stock and milk and stir until smooth. 

Mrs. Jones. 

EGGS WITH CHEESE 

One egg; 2 heaping tablespoonfuls dry grated 
cheese; 1 tablespoonful butter; one-half teaspoon- 
f ul salt and a dash of cayenne. Beat the eggs light 
and add the cheese, salt and pepper; have the but- 
ter melted in the blazer, turn in the eggs and stir 
until thick and smooth. Serve on toast or crackers. 

Mrs. J. C. Davies. 

EGGS a la ITALIENNE. 
Five eggs; one-half pint milk; one-half cupful 



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COOK BOOK 



167 



boiled spaghetti cut up fine; one-half teacupful 
mushrooms sliced; 1 tablespoonful butter; 1 table- 
spoonful chopped parsley ; 1 teaspoonf ul salt and a 
dash of cayenne. Melt butter and heat milk in a 
chafing dish over hot water ; stir in the beaten eggs 
and when they begin to thicken add the spaghetti, 
mushrooms, parsley and seasoning. Cook until 
Avarmed through. 

SAUTE OF KIDNEY FOE CHAFING DISH. 

Half a dozen lamb kidneys ; soak several hours 
in salt and water; melt tablespoon butter; stir in 
tablespoon flour; after browning it, add one and 
one-half cups hot water; boil; add kidneys cut in 
dice; boil five minutes; add wine glass of sherry. 
This will serve six. Mrs. Bradley Sheppard. 

EISOTTO 

Three pints broth or stock, heat to boiling 
point ; one and a half cups rice ; melt butter size of 
egg in chafing dish; brown the rice and one-half 
small onion with the butter; add stock slowly as 
rice boils; when rice is tender and the stock is ex- 
hausted, add one-half cup grated cheese. 

Mrs. Bradley Sheppard. 

LOBSTER a la NEWBERG. 

Two medium sized lobsters; 4 tablespoons but- 
ter ; 2 tablespoons sherry wine ; 2 tablespoons bran- 
dy ; nutmeg ; salt ; pepper ; 4 egg yolks ; 1 cup cream 
or milk. Heat cream, beat eggs and add, stirring- 
well ; add butter and seasonings and lobster. Serve 
on toast. Mrs. J. M. Haines. 

PANNED OYSTERS 
Two tablespoons butter; one-half to one dozen 



some kinds are not. 



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oysters; salt and pepper; rounds of toast. Fry 
toast in butter with an oyster on top of each piece 
of toast ; sprinkle with salt and pepper. 

Sauce 

Two tablespoons butter; 1 tablespoon parsley; 
one-half lemon juice; salt; paprika. Cream butter, 
then cream butter and lemon juice; add parsley, 
salt and paprika ; put a little on top of each oyster 
and serve. 

LOBSTER a la POULETTE. 

One-third cup butter; one-third cup flour; one- 
half teaspoon salt; paprika; one-fourth teaspoon 
white pepper ; 1 cup cream or milk ; 1 cup chicken 
stock; one-half lemon juice; 1 pt. diced lobster. 
Melt butter, add flour and seasonings, blend thor- 
oughly, add milk and chicken broth slowly; cook 
until it thickens; add lobster, and lastly lemon 
juice. Serve on crackers and garnish with hard 
boiled eggs, the yolks being grated and whites 
sliced. Mrs. O. V. Allen. 

MARSH MALLOWS. 

Soak 2 tablespoons of gelatin in 6 tablespoons 
of water 10 minutes; while this is soaking boil 2 
cups of sugar with one-half cup water until it hairs, 
then pour slowly into the soaked gelatin and beat 
10 minutes; add the white of one egg and beat 10 
minutes more; flavor with vanilla. When this is 
very stringy turn into a buttered pan that has been 
dusted with corn starch. Cut into squares and roll 
in powdered sugar. Elizabeth Hays. 

CURRIED OYSTERS 
One pint oysters ; one-half cup cream or milk ; 



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2 tablespoons butter; 1 tablespoon flour; one-half 
cup oyster liquor; 1 teaspoon salt; one-fourth tea- 
spoon pepper ; curry powder to taste. Melt the but- 
ter; add flour and seasonings; blend thoroughly; 
when it bubbles add milk and oyster liquor slowly 
and cook until thick or creamy; add oysters and 
cook until heated through. Serve on crackers. 

Marguerite Nolan Lemp. 

PAN KOAST 

Twenty-five oysters, well drained; 1 teaspoon- 
ful Worcestershire; one-half teaspoonful salt; 2 
tablespoonsful butter; 1 teaspoonful lemon juice; 
one-half teaspoon red pepper; 1 salt spoonful black 
pepper. Put butter in chafing dish and when 
creamy add seasoning ; when thoroughly mixed and 
hot add oysters; cover and cook until plump, and 
edges ruffled. Serve on toast. 

SCKAMBLED EGGS WITH TOMATOES 

Five eggs; cupful of tomatoes; salt and pep- 
per; beat the eggs enough to blend the whites and 
yolks; add the tomatoes, drained and cut fine; 
serve on hot plates; ham, bacon or oysters may be 
used instead of tomatoes. Mrs. S. J. Jones. 

PANOCHE. 

Two cups brown sugar; 1 cup maple syrup; 1 
cup cream ; 1 cup chopped walnuts or pecans. Boil 
sugar, cream and syrup until it Avill make a soft 
ball when dropped in cold water; then take from 
stove, add nuts and stir until mixture begins to 
cream; pour on buttered pans and cut in squares. 

Mrs. 0. C. Anderson. 



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COLUMBIAN CLUB 



FIG PANOCHE. 

One cup white sugar; 2 cups brown sugar; 1 
cup cream; butter size of an egg; 2 large table- 
spoons cocoa; 1 cup chopped nuts; 1 cup figs cut 
in small pieces and floured to prevent lumping. 
Heat cream ; add cocoa and butter ; when dissolved 
add the sugar ; boil, stirring constantly until forms 
ball when dropped in cold water ; add nuts and figs. 
Pour into well buttered platter and cut into 
squares when cool. Laurtna Sonna. 

FONDANT CREAM 

Two cups sugar; 1 scant cup water. Boil un- 
til you can make a soft ball in water ; take off stove 
and set in a pan of cold water without stirring; 
when almost cold beat to a thick cream; put on a 
board and knead in pulverized sugar and mold and 
color. 

CHOCOLATE CREAMS 

Three cups sugar; one and a half cups milk 
and 2 sq. chocolate. Boil until you can make a 
soft ball in water; set outdoors to cool; when al- 
most cold stir until it is a thick cream and can be 
molded. 

SAUTE BANANAS 

Remove skins from bananas; cut in halves 
lengthwise; again in halves crosswise; put one 
tablespoonful butter in blazer; when hot add ba- 
nanas and cook until soft, turning once; drain, 
sprinkle with powdered sugar, a little sherry wine, 
orange or lemon juice and serve. 

Mrs. H. W. Dunton. 



Hoosier Cabinets, Compact, Convenient, 



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171 



SANDWICHES 



" This is the witch ever welcome to me, 
At morn or eve with gladness I see, 
Nor envy the great nor sigh for more riches, 
If only my plate is piled high with sandwiches." 

SARDINE 

Rub yolks of hard-boiled eggs through fine 
strainer; mix with butter, creamed; add sardines, 
skinned, boned and mashed to a paste ; season with 
lemon juice and minced olives. 

EGG 

Lay sliced hard-boiled eggs between crisp let- 
tuce leaves; spread the bread with butter and then 
with mayonnaise. 

CUCUMBER 

Chop two good-sized cucumbers fine; add a 
little onion juice, a dash of red pepper and as much 
mayonnaise dressing as will make it the right con- 
sistency. 

CELERY 

Take equal parts of finely chopped celery, wal- 



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COLUMBIAN CLUB 



nut meats and olives; mix with French dressing 
and put between buttered brown bread. 

NASTURTIUM 

One dozen nasturtium blossoms, two table- 
spoons of mayonnaise dressing. Spread white 
bread with the mayonnaise and place each blossom 
overlaying the next half way to give substance to 
the filling. Eoll the sandwiches. 

TOMATO 

Pare, chill and cut the tomatoes very thin; 
place a slice of tomato on thinly sliced and but- 
tered rounds of Avhite bread ; dust with salt, pepper 
and a speck of lemon juice ; cover with another cir- 
cular piece and garnish the plate with parsley. 

BEEF 

Season a cup of rare roast beef chopped fine 
with a little celery salt, tomato catsup and Wor- 
cestershire sauce ; add ten drops of onion juice and 
a teaspoonful of melted butter. Mix all thoroughly. 

CHICKEN 

Boil a chicken until perfectly tender; chop 
fine and moisten with a little liquor it was boiled 
in ; season with salt, pepper and mushroom catsup. 
White bread. 

CLUB HOUSE 

Chop the meat of one cold boiled chicken very 
fine; rub a mixing-bowl well with garlic and place 
in it the prepared chicken; add yolks of six hard- 
boiled eggs, previously mashed, 1 tablespoonful 



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COOK BOOK 



173 



each of minced parsley, vinegar and lemon juice, 1 
teaspoonful onion juice, salt, pepper, one-half tea- 
spoonful celery salt and enough olive oil to moisten 
sufficiently to spread on bread, thinly sliced and 
buttered. 

PEANUT BUTTER 

One-half box of peanut butter; 1 dozen olives, 
stoned and chopped fine; season with lemon juice 
and salt. 

PECAN 

One cup pecan meats chopped fine, mixed with 
2 . tablespoonsf ul of mayonnaise cream dressing. 
Walnuts may be used in the same way. 

WALNUT 

Spread little rounds of Boston brown bread 
with butter and walnut meats chopped fine. 

HAM 

Chop some cold boiled ham very fine; spread 
on well-buttered Graham bread; slice mustard 
pickles very thin and lay on top of the ham, using 
a little of the mustard dressing to moisten. 

CHICKEN LIVER 

Saute one-half dozen chicken livers with a lit- 
tle onion in butter until brown ; then add well sea- 
soned chicken stock and let simmer until tender; 
Mash the livers with a wooden spoon through a 
sieve; season with salt, paprika, mustard and a 
dash of curry ; put this mixture in an earthen dish 
and press until cold. 



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SWEETBREAD. 

Cook the sweetbreads until tender; drain and 
put in cold water; pull each section apart, remov- 
ing skin ; chop fine, and to 1 cup of sweetbreads add 
1 cup of cucumbers or celery chopped fine; moisten 
with mayonnaise and season with salt and pepper. 

PEANUT 

Chop the meats fine ; salt to taste ; add a little 
sherry or port wine to make thick paste and spread 
between buttered bread. 

CANDIED CHERRIES 

Chop cherries fine; add as many seeded rais- 
ins, chopped fine; moisten with sherry; add a little 
lemon juice and stir well; it should be a thick 
paste. 

CHEESE 

1. Dip the crisp inner leaves of the lettuce in a 
French dressing just an instant ; lay them between 
thin slices of buttered brown bread on which has 
been spread cream cheese made soft with cream. 

2. Cut bread thin and spread with soft butter ; be- 
tween the pieces place thin slices of Swiss cheese; 
spread with made mustard. 

3. Grate any cheese, rub it to a paste with but- 
ter and spread the bread ; cut into strips and serve 
with salad. 

SALMON 

Cook salmon the day before in a bouillon 
made of red wine and water (equal parts), salt, 



We pay 4 per cent interest on deposits— Bank of Commerce. 



COOK BOOK 



175 



peppercorns, a sliced onion, and a bunch of parsley ; 
let cool and drain ; when ready to make sandwiches 
put in a bowl with salt, pepper, chopped shallots 
and parsley, a little vinegar and sweet oil ; beat the 
mixture well with a wire whip and spread. 

LETTUCE 

Shred the lettuce with a fork and season with 
salt, pepper and lemon juice; spread between thin- 
ly sliced and buttered rounds of bread, and press 
a thin slice of tomato on the top of each. 

BOSTON 

Press cold baked beans through a colander ; add 
two tablespoonsful of horseradish and two of cel- 
ery, minced, to each cup of beans; season with 
onion juice and made mustard; use the steamed 
Boston brown bread. 

ANCHOVY. 

Pound the anchovies to a paste, and mix with 
an equal amount of olives, stoned and chopped fine. 

ASTOEIA 

Soak two ounces of gelatin in one cupful of 
chicken liquor until it is thoroughly softened; add 
three cupfuls of chicken broth highly seasoned 
with celery, parsley, two cloves, blade of mace, salt 
and pepper; set on ice to harden; serve on whole 
wheat bread, buttered, and spread with sour may- 
onnaise. 

LAKGE EASTERN OYSTERS, FRIED 
Dip lettuce leaves in French dressing; put the 



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oysters between and lay between slices of bntterecl 
white bread. 

SHRIMP 

Chop shrimp very fine and beat to a paste with 
oil or melted butter ; season with lemon juice, Wor- 
cestershire, cayenne and celery salt; spread be- 
tAveen* toasted and buttered saltines. 

LOBSTER 

Chop fine the meat of the lobster ; add the soft 
parts; season with tabasco sauce, lemon juice and 
oil; spread upon lightly buttered bread. 

MOCK "PATE DE FOIE GRAS" FOR SAND- 
WICHES 

Boil in separate vessels one calves liver and 
one tongue in slightly salted water ; when very ten- 
der remove from stove and let them stand in liquor 
until next day; then rub liver to a paste, moisten- 
ing with melted butter and seasoning with salt, 
pepper, cayenne, nutmeg, grated onions, a tea- 
spoonful of made mustard and a teaspoonful of 
Worcestershire sauce; mix thoroughly and put in 
a small jar, buttering the inside well and inserting 
here and there the tongue cut in small bits ; when 
the jar is packed cover with melted butter and keep 
in a cool place; cut into slices for luncheons, or it 
can be used very prettily with a lettuce leaf for 
sandwiches. Mrs. Hiesch. 

FIG CANOPIES 

Cut bread in thin slices ; spread with creamed 
butter and a fig mixture made from the following : 



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Cook one-fourth c. figs in boiling water till tender, 
season with lemon juice or brandy; chop and 
spread on bread; put together like sandwiches. 

SALTED ALMONDS 

Boil blanched almonds in salted water, using 
1 tablespoonful salt to 1 qt. of water, for 10 min- 
utes; pour off Avater and brown in olive oil in a 
granite frying pan. Harriet O'Conner. 



178 



COLUMBIAN CLUB 



FOREIGN DISHES 



NOODLES FOR SOUP 

Tavo eggs; flour enough to thicken; rub into 
the eggs as much flour as they will absorb ; roll out 
until as thin as a wafer; cut into strips about 3 
inches wide, then cut the strips into as fine strings 
as possible ; shake lightly into soup or boiling salted 
water and cook 10 minutes. Lena Fong. 

NOODLES 

FOR EIGHT OR TEN PERSONS 

Four eggs; four tablespoonsful of milk; as 
much flour as can be worked in; put part of the 
flour in a dish; mix thoroughly with the eggs and 
milk, stirring with a knife or spoon until you have 
a light dough; when firm enough put on the flour 
board and mix in as much flour as possible; cut in 
four pieces and roll each out as thin as paper; lay 
on a tablecloth until dry, then cut into narrow 
strips; cook in boiling water with a little salt for 
ten or fifteen minutes, then pour in a colander ; after 
the water has drained off pour a cup of cold water 
over them stirring with a fork and add a little 
more salt ; serve with cracker crumbs browned in 
butter. M. Heuschkel. 



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179 



HOT T AM ALES 

Use chicken or flank beef or veal. Boil meat 
as for soup, salting well when about half done; do 
this the day before making tamales; grind the 
meat or pick into small pieces ; fry one large onion 
cut into small dice in one-fourth lb. of butter until 
brown ; add 1 pint of fresh tomatoes or two-thirds 
can of canned tomatoes; cook; add 1 teaspoon of 
comineo seed, or to taste; one-half teaspoon of 
thyme; one-half section of large garlic, or one sec- 
tion of small garlic cut into very tiny dice; have 4 
large red peppers boiled in enough water to cover; 
push through a sieve and add to other ingredients, 
and moisten with stock from the meat if it becomes 
dry; add meat and thicken with 1 tablespoon 
flour moistened in water; salt to taste; take the 
stock and make a very thick mush and add salt and 
pepper; take corn husks, wash, spread with the 
mush, put meat inside and tie; steam one hour be- 
fore using. Serve with Chili sauce. 

Mrs. K. I. Perky. 

SPANISH CHICKEN 

One and a half cups strained tomatoes; piece 
of butter size of walnut, melted on stove; flour 
stirred in until smooth ; a little onion, grated ; salt ; 
cayenne pepper; add tomatoes; cook until done; 
one-half cup maderia; sufficient for one chicken. 
Stew chicken in as little water as possible, not to 
have too much gravy; cook five minutes in sauce. 
This sauce is good for macaroni. 

M. E. KlDENBAUGH. 

CHICKEN SPANISH 

Select chicken as for roasting; disjoint, roll in 
flour and fry a nice brown in equal parts of lard 
and butter; remove from frying pan into a sauce- 



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COLUMBIAN CLUB 



pan ; cover with hot water and cook slowly till very 
tender : make gravy very tliick and add Spanish 
sauce made as follows: One can of tomatoes; one 
small onion ; one dozen whole cloves; one red pep- 
per; salt to taste; cook all together one-half hour, 
then serve. Mrs. Dawson. 

SPANISH CURRY 

Chop finely hits of left over meats, preferably 
beef, mutton or game, with one or two Spanish red 
peppers ; make a hash of this mixture ; boil 1 cup of 
rice: fry one or two onions, sliced thinly, in bacon 
fat. a nice, delicate brown ; make a curry sauce as 
follows : 1 cup of stock, or boiling water ; thicken 
with 1 tea spoonful of flour and small lump of but- 
ter ; stir all until it conies to boiling point, then re- 
move from fire to back of range to keep warm; 
toast several neatly shaped slices of bread and 
place on serving dish or platter ; on the top of each 
piece of toast put a spoonful of the meat mixture, 
covered with rice; lastly, turn over all the curry 
sauce with fried onions, and send to table hot. 

Mrs. J. D. Agxew, Jr. 

SPAXISH BUN 

Three-fourths cup butter ; 2 cups brown sugar ; 
1 cup sour milk; 2 cups unsifted flour; 4 eggs (re- 
serve two whites i ; 1 teaspoonful soda ; one-half 
teaspoon cinnamon, cloves and nutmeg. 

Frosting 

Two whites of eggs beaten stiff ; 6 tablespoons 
of brown sugar beaten into whites; one-half tea- 
spoon cinnamon, cloves and nutmeg; spread over 
cake dough and bake all together in slow oven. 

Mrs. F. T. Wyman. 



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181 



SPANISH MACARONI 

One lb. macaroni; one-half pound grated 
cheese; 1 qt. tomatoes; 1 chopped onion; 1 table- 
spoon flour; put macaroni in boiling water and boil 
until tender; fry the chopped onion in 1 table- 
spoon hot fat until brown and add flour and let it 
brown; then add tomatoes and boil until it thick- 
ens; season with salt, pepper, a little sugar and a 
pinch of cayenne ; put macaroni in baking pan, add 
cheese and sauce, and stir; bake in moderate oven 
one-half hour. Boiled rice may be used instead of 
macaroni. Mrs. Geo. H. Wyman. 

RICE AND TOMATOES— MEXICAN 

Soak a cupful of rice until it swells and is 
rather dry ; chop an onion, three or four green pep- 
pers and four good sized tomatoes; mix with the 
rice and fry in a hot pan with a tablespoonful of 
butter until the rice is rather brown ; season Avith 
salt and pepper ; add about a pint of hot water and 
cook about half an hour, or until rice is well done 
and not too soggy ; sometimes cheese is grated over 
just before serving. Mrs. F. P. King. 

SWEDISH TIM BALE CASES. 

Mix and sift three-fourths cup of flour; one- 
half teaspoon salt; one-half teaspoon XX sugar; 
beat one egg slightly, add one-half cup of milk, 
combine ingredients and add 1 tablespoon olive oil ; 
shape with a hot timbale iron, and fry a crisp 
brown. Mrs. Nourse. 

MEAT BALLS FOR SOUP— MEXICAN 

The meat in these balls may be veal or lamb, 
but chicken is nicer; chop the meat of a small 
chicken very fine, with a small onion, a small piece 
of garlic and a green pepper (no seeds) ; then add 



182 



COLUMBIAN CLUB 



one egg, a bit of butter, some salt, a generous dash 
of pepper and enough flour to enable the mixture 
to be made in small balls; boil at least 1 hour in 
the soup; they are sometimes boiled in water and 
eaten as a meat dish. Mrs. F. P. King. 

CHILE eon CARNE 

Is the every day and all year round dish of the 
fairly well-to-do laborer. The Chiles proper are 
the little, pointed, bright red peppers. The seeds 
and veins are removed. The peppers are scalded 
until soft and then they are either cut into small 
bits or mashed to a paste. Cut two pounds of round 
steak into pieces about an inch equare, and fry 
broAvn in as little grease as possible; prepare 10 
little Chiles in paste or bits ; chop an onion, salt the 
mixture and pepper it ; add enough water to cover, 
and stew slowly two hours. Mrs. F. P. King. 

HOLLAND BEE AD 

Take sugar the weight of five eggs and stir 
with five eggs for half an hour; add one-half cup 
thinly cut almonds, raisins, orange peel and cit- 
ron; add flour the weight of four eggs; bake in 
bread pan in slow oven. 

Mrs. L. P. Getjnbaum, 

FAMOUS VIENNA CUTLETS 

Take rump cutlets and pound till they are as 
thin as wafer, salt and roll in flour; dip each cutlet 
in beaten eggs, then in bread crumbs and fry in hot 
fat till brown. 

Mrs. L. P. Qrunbaum. 

FEEXCH OYSTER SOUP 

Five dozen oysters; put them with their juice 
and one glassful of white wine in a sauce pan; let 



COOK BOOK 



183 



cook till firm; remove oysters and place on a nap- 
kin to dry tliem well; pour the juice through a 
strainer, add one quart of water or stock, let boil 
and skim ; when ready to serve beat in a bowl three 
egg yolks, one-half glassful of cream, 3 tablespoons- 
ful butter and add to stock; then pour into a tu- 
reen over the oysters. Mrs. Dawson. 

ALPEN BUTTER 

The yolks of eight eggs stirred for half an 
hour with eight tablespoons powdered sugar, the 
juice and grated rind of half a lemon, four table- 
spoons flour, and the beaten whites of eight eggs. 
Bake in slow oven. 

Filling 

Cream half a cup of butter and gradually add 
to this (Avhen cool) the yolks of three eggs, three- 
quarters of a cup of rich cream, sugar and flavor- 
ing to taste, which have been stirred on the stove 
till thickened. Mrs. L. P. Grunbaum. 

CANADIAN SCRAPPLE 

Cook two pounds each of beef and fresh pork 
until done; then take from the fire and remove 
bones, retaining the broth, chop meat, return to the 
kettle and season with pepper and salt ; let come to 
a boil, stir in corn meal and make it about as thick 
as mush; then turn into pans; when cold cut in 
thin slices and fry as mush to a golden brown. 

Mrs. C. R. Wood worth. 

OJALDA 

Into two cupsful of flour drop the yolk of one 
egg, unbeaten; add a heaping tablespoonful lard; 
wet with salted water till a stiff paste is formed; 
knead well; beat full of blisters; sprinkle with cin- 



184 



COLUMBIAN CLUB 



namon; roll very thin and cut in rounds; fry a 
light brown in hot deep lard, and sift powdered 
sugar over them while hot. Crisp. ( Spanish dough- 
nuts). Mrs. W. H. Eidenbaugh. 

MINCED BEEF a la BOUKGEOISE. 

Slice hot boiled beef quite fine, place in a hol- 
low dish; fry 1 chopped onion in butter five min- 
utes, sprinkle over some parsley and 1 tablespoon 
flour; stir well and add 1 glassful white wine and 
1 glassful boiling water; let boil and pour over 
beef. Two pounds of beef required. 

Mrs. Dawson. 



COOK BOOK 



185 



HINTS FOR PARTIES 



COFFEE FOR PARTIES. 

One pound coffee; 1 egg; 7 qts. boiling water; 
mix coffee and egg thoroughly; put in coffee sack, 
put in boiling water and boil slowly until strong 
as wanted; remove sack; keep coffee hot until 
needed. Louise Eoff. 

CHICKEN SALAD 

One large chicken with celery and mayonnaise 
will make salad for twelve persons. 

Louise Eoff. 

CKEAMED CHICKEN 

One large fowl with cream and mushrooms will 
fill about 15 timbale shells. Louise Eoff. 

GRAPE JUICE PUNCH 

One gallon will serve thirty persons once 
around. For one gallon: Juice of 10 lemons; 
one and a half pts. granulated sugar; 1 quart of 
boiling water ; let boil until clear ; set aside to cool ; 
one qt. bottle grape juice; one pt, bottle claret 
(good without claret); put all in can in freezer 
without turning; add water to nearly fill 1 gallon 
can; pack with salt and ice; let remain until thor- 
oughly cold. Louise Eoff. 



186 



COLUMBIAN CLUB 



PUNCH FOE WEDDINGS 

Juice of one dozen oranges; juice of one dozen 
lemons; juice of 3 cans pineapple; boil in 1 pint of 
Avater ; s yrup of Avater boiled 10 minutes with sugar 
to taste ; 1 quart of tea ; 1 quart of brandy ; 1 quart 
of rum; one-half quart of cordial; divide into 
fourths ; use one-fourth with 3 quarts of champagne 
and 2 quarts of soda (a la Tour) in punch bowl 
with large pail of ice. Mrs. Cobb. 

MENU 

DINNER 

Caviar on toast garnished with olives and lemon. 
Clear soup — Pulled bread 
Boiled fish — Hollandaise 
Sauce — Cucumbers 
Crown of mutton — Currant jelly sauce. 
Mashed potatoes, Spinach souffle 
Lettuce Salad 
Crackers. Bar le due and cream cheese 
Angel Parfait Angel food cake 

Coffee 

Mrs. Cobb. 



COOK BOOK 



187 



POINTERS 



SUMMER RULES FOR MAIDS 

When setting the table always pour the water 
into the various glasses the first thing. This will 
give it a chance to become nice and warm before the 
family sits down. 

Never turn off the gas when a burner is not in 
use. Otherwise the bills would be reduced, and the 
kitchen might cool. 

Be careful not to keep the back screen door 
too tightly closed, or it will be impossible for the 
flies to get in. What is the kitchen without plenty 
of flies? 

Always leave the doors of the ice chest open 
as much as possible. By keeping them closed the 
ice and raw material lasts so much longer. 

Be sure always to have Avater melon rinds, 
corn husks and other garbage piled up in a corner 
of the sink. This adds to the beauty of the scene 
and gives the atmosphere a pleasing perfume. 

It is Avell to leave the butter and cream on top 
of the ice chest between meals. Why are ice chests 
furnished with tops if they are not to hold things. 

Always cook everything in the house at once 
and throw away what is left. The grocer's boy is 
paid for coming around often. 



188 



COLUMBIAN CLUB 



CASCARILLA CREAM 

Greta prep., 8 ounces; glycerine, 1 ounce; spir- 
its cologne, aqua pho, of each quantity sufficient 
to make 1 pint. This is a good lotion for the face. 
Should be applied with a soft chamois skin. 

Mrs. O. V. Allen. 

FLOOR POLISH 

Four ounces of bees wax; 1 quart turpentine; 
piece of rosin size of a hickory nut. Cut up the 
beeswax and pound the rosin, melt them together; 
take them from the fire and stir in a quart of tur- 
pentine; rub very little on the floor with a piece of 
flannel; then polish with dry flannel or brush. 

Gertrude L. Hays. 

TO TAKE OUT SCORCH 

If any article has been scorched in ironing, lay 
it where the bright sunshine will fall directly upon 
it. It will take it entirely out. 

TO REMOVE IRON RUST 

Mix fine salt and cream of tartar or lemon 
juice, moisten with water, lay on stain and expose 
to the sun. Repeat application if necessary. 

In putting on milk to boil always rinse out 
the sauce pan with water. This will prevent the 
milk from burning. 

A simple Avay to remove grass stains is to 
spread butter on them and lay the article in the 
hot sunshine, or wash in alcohol. 

A pitcher of cold water on a table in your 
room does much to purify the air. 

Open canned fruit and vegetables one hour or 
so before needed. It is richer when the oxygen is 
thus restored. 



COOK BOOK 



189 



Hot vinegar will remove paint from window 
glass. 

Stains on the hands can be removed by rub- 
bing with salt moistened with lemon juice. 

Salt will curdle new milk; hence in preparing 
gravies, etc., the salt should be added last. 

Perhaps you have not heard that if milk is put 
into a cloudy water bottle, vase, vinegar cruet, etc., 
allowed to stay until it is thick and then poured 
out, the dish rinsed in cold water first and then 
cleaned in the ordinary way all stains will be re- 
moved and the articles will look new. 

To remove mildew use lemon juice and sun- 
shine, or if from long standing, soak in solution of 
one tablespoonful of chloride of lime to four quarts 
of water until it disappears. Rinse several times 
in clear water. 

A few tablespoons of turpentine added to a 
bucket of water will prevent the daintiest fabric 
from fading. 

A flannel cloth saturated with kerosene will 
remove roughness and discoloration from porce- 
lain lined bathtubs and bowls. 

Wash wringers are said to wear longer if 
wiped over with cloth saturated with kerosene 
each week before setting away. 

Add a few drops of ammonia to the water in 
which you wash your hair brush. If very dirty, 
rub a little soap on; after cleaning rinse in clear 
cold water, and hang up to dry. 

Fruit or wine stains can be removed from 
Avhite linen by holding the stained spot over the 
fumes of a burning sulphur match ; then spread 
the linen over a bowl and pour a large quantity of 



190 



COLUMBIAN CLUB 



boiling water on the stain and wash with soap as 
usual. 

To remove black from bottom of kettles: Be- 
fore putting a kettle directly over the blaze, grease 
with lard, then the black will be removed easily 
by rubbing with paper before washing. 

To clean your white felt hat rub well with 
powdered magnesia and leave over night; brush 
well the next morning and it will be like new. 

Artgum is good for cleaning light colored kid 
gloves and shoes. 



COOK BOOK 



W. E. PIERCE &, CO. 

The Old Reliable 

REAL ESTATE 

DEALERS 



Potato 

Chips 

Select large size potatoes, pare thin and be 
sure and slice with Universal Vegetable Slicer, 
as good results cannot be obtained without 
one. Rinse well in cold water then drain and 
fry in hot lard heated on a 

•.Jewel Range., 

as it is no trouble to keep an even heat with 
a Jewel Stove or Range. Universal Vege- 
table Slicers and Jewel Stoves and Ranges 
for sale at 

LOREE & SON 

HARDWARE CO. 

909 Main St. Both Phones. Boise, Idaho 



COLUMBIAN CLUB 



F. J. ROFFEIS, Pres. and Mgr. J. W. KONRAD, Vice Pres. C. J. C. HAAS, Secy, and Treas 





Is Your Kitchen Plumbing Modern? 

While it is commendable to give the utmost 
attention to the construction of your bathroom, 
it is advisable to give as equally good attention to the sanitary 
equipment of your kitchen. 

Take into consideration the fact that all your food is prepared in 
the kitchen and that the utensils in which it is prepared depend upon 

the sanitary 
equipment of 
the kitchen 
f o r their 
cleanliness. 
Is this fact 
alone not suf- 
ficient to war- 
rant the in- 
stallation of a 
thoroughly 
sanitary kit- 
chen sink ? 

We would 
like to exam- 
ine the plumbing in your kitchen and if it is defective, tell you the 
cost of putting in a "£tftttda#d" Porcelain Enameled Sink with an 
abundant supply of hot and cold running water. This done, 
cleanliness will be assured. 

Our booklet, ''Modern Home Plumbing/' shows several 
kitchens equipped with "gfandrnd" Sinks. Call, write or phone 
copy. Every "Hsftondatlfid" Sink is fully guaranteed. 

Liberty Plumbing & Heating Co., Ltd. 

1108 Main St. - - - Boise, Idaho 






COOK BOOK 



VRY OUR PURE FOOD 

Spices and Flavoring Extracts 

There is none better — the price is little more than 
you pay for inferior kinds 

BALLOU-LATIMER CO., Ltd. 

DRUGGIJTS 

Opposite City Hall - Boise, Idaho 



Caldwell's dry f goods 

and Ladies' Ready-to-Wear 

Ladies' reliable Undergarments at Caldwell's— W. B. Corsets 
at Caldwell's— Cadet Hose, linen heel, toe and knee at Caldwell's 
— Ladies' Notions at Caldwell's— Muslin Underwear at Caldwell's 
— Dress Goods and Silks at Caldwell's — Furs for Ladies' and 
Children at Caldwell's— New Ideas in Shirt Waists at Caldwell's 
—Buy Dry Goods at Caldwell's. 



R t*i "n lr ? q Su P erior 

±JL llllY O Chocolates, 
<j . Ice Cream 

(3% and 

Cakes 



Idaho National Bank 

Capital, $100,000.00 

A General Banking Business Transacted. 
Interest Paid on Time Deposits. 

G. W. FLETCHER President 

THOS. MELLEN Vice President 

T. J. LeHANE Cashier 



COLUMBIAN CLUB 




Deposit Boxes 

- IN OUR — 
{Burglar 'Proof Fire Proof 

VAULTS 



CAN you afford to risk 
your valuable pa- 
pers, jewels, heir- 
looms, etc., to fire and 
burglar when $5.00 pays 
the rental of a box in 
our vault for twelve I 
months? 

Access at any time and 
as often as you like dur- 
ing business hours. 



First National Bank 
of Idaho 



COOK BOOK 



Recipes found in this book can give satis- 
faction only, "whe n the best 
ingredients are used. 

For Bread and Pastry use Victor Flour— For 
cold meats use Jno. MorrelPs Hams— For salads 
use The Preferred Stock line of canned goods 
—For relishes Heinz Pickles— For a cup of 
good coffee Our AA Brands. 

Beside being leaders in groceries we also lead in 
fresh fruits, fish and oysters. A specialty made 
of getting unseasonable goods in this market for 
parties, dinners, etc. 



PLOWHEAD'S 

Boise's Leading High Grade Grocery 

Bell Phone 342 820 Idaho St. Ind. Phone 169 



^Uhe Best Recipe for Good 
Cooking Is 

Use a Superior or Monarch 

Steel Range 



Sold Exclusively by the 

EASTMAN - TELLER 

Hardware Co. 
Corner 9th & Main Streets 



COLUMBIAN CLUB 



G. M. BRANNAN, Mgr. D. C. KEYES, Sec. & Treas. 

Boise Electrical Supply Co. 

Electrical Engineers and Contractors 

Wholesale and Retail Electrical 
Supplies and Fixtures. 

Conduit Work a Specialty. 

Bell Phone 85-Black. Ind. Phone 415. 611 Main Street, Boise, Idaho 



THE MAMMOTH NATATORIUM 





, % 




Iff* ': 







Great Swimming 
Plunge, Vapor 
Baths Etc. 

Are worth going many 
miles to see, but 
it only takes 10 
minutes from the 
business center 
of Boise. 
"Natatorium" car 
goes up Warm Avenue 
every 10 minutes 



In one United States gallon 231 inches 

Chloride of Sodium 0.9567 grains, 

Sulphate of Potassa 0.5938 grains, 

Sulphate of Soda.... 1.5071 grains, 

Bicarbonate of Ammonia Traces. 

Bicorbonate of Lithia 0.0793 grains, 

Bicarbonate of Soda 10,4109 grains, 

Bicarbonate of Lime 0.4606 grains, 

Bicarbonate of Magnesia 0.0383 grains, 

Phosphate of Soda Traces. 

Oxide of Iron and Alumina 0.0916 grains, 

Silica 3.9248 grains, 

Organic and Volatile Matter 16328 grains, 

19,6959 

Temperature of Water, 170 Degrees. 



Smacking Good STc^t 

-i- ■ ■ Good White, Light Bread, Cookies 

I ninC)S and Cakes of exquisite lightness 
are easily made. Simply use IMPERIAL FLOUR, 
per sack $1.35. We are headquarters for Staple 
Groceries, Vegetables, Meats, Nuts, etc. 

Buckeye Grocery 



Chas. Norwood & Co. 
7th & Main St.. Boise 



COOK BOOK 



A VERY COMMENDABLE BOOK 
One you will appreciate for years to come— 
when looking over the receipts you are naturally 
enough thinking of some particular dish or meal 
and incidently napkins, linens, etc.— and lo! nearly 
all your table cloths are either soiled or at the 
laundry— or you are short some pretty squares or 
doylies— All this can be nicely adjusted over the 
phone and we will send several post haste that you 
may make a careful selection and be fully prepared 
foryour guests.— The Golden Rule Store. 



Maltese Cross Olive Oil 

Is the virgin oil expressed from the finest 
olives grown in the world. It has that deli- 
cious nutty flavor, and for all salads it is su- 
perior to any other olive oil in the market. 
Full Pints 75c 

McCrum & Deary T tSiA g £ ts 



L JTheL 

Booth Furniture 

Company, Ltd. 

Carry the largest and choicest stock of 
Furniture, Carvets, Linoleums and 
and general House Furnishing Goods in 
the state. You are cordially invited to 
visit our store. 

822 and 824 IDAHO STREET 



COLUMBIAN CLUB 




Cook With 

Gas — 

Bread, Pies and Cakes just 
like mother used to make, 
only better, because you 
can so perfectly control the 
oven heat. That burned 
pastry is unknown. 

Old way:— wood hot; 
coal hotter; wet wood not 
near hot enough then too 
hot. New way : — Gas, even 
heat and easily controlled. 
No worry, no dirt, happy 
wife, pleasant home. Try 
a GAS RANGE and see 
how sweet your overworked 
housewife will become. 

The Gas Office 

Will Gladly Answer About Ranges 

11th &, Main Streets 





COOK BOOK 




Comfortable 
Heard Mountings 

For Eye Glasses 

Easiest, most satisfactory 
mounting made — We are sole 
agents. We are prepared to 
measure the most complicated 
eye troubles. We make your 
glasses in our own factory. 
You can see them made while 
you wait. 

J. T. LAUGHLIN, 

Expert Optometrist 
802 Main St. Boise 



Gem State Cream Co. 

— Limited 

MANUFACTURERS AND DEALERS 

Fancy Ice Creams 
Sherbets and Ices 

CREAM, BUTTER AND BUTTER MILK 

BOTH PHONES 700. 9 10 GROVE ST. 



If Your Bread and Cake 
Is Not Good 
Remove the Cause 
By Using — 

Baker Bros. 
High Patent 
Flour 

Sold on a guarantee at the 

STAR GROCERY 

Baker Bros., Props. Sonna Block 



COLUMBIAN CLUB 



Preferred Stock 










1 Preferred Stock | 














Canned Fruits, 

Vegetables, 

JELLIES, JAMS, 
Oysters, Salmon, 
Olives, Olive Oil 

ALL GOOD GROCERS 
SELL THEM 







COOK BOOK 



P. O. Box 672 



The Boise Floral Co., 

j BELL PHONE 400 | | | "t O Cl | IND. PHONE 330 | 

Florists and Decorators 



Largest growers of choice cut flowers and plants in 
Idaho. Ornamental trees, shrubs, vines, roses, etc. 



GEO. A. KERR MRS. K. D. B. KERR 

American Laundry Co. 

FOURTEENTH AND GROVE STS. 
BOISE, IDAHO 

Fine Work a Specialty 



IND. PHONE 141 BELL PHONE 41 

A. J. SWAIN, Pres. and Mgr. J. W. EAGLESON, Treas. 
E. S. SENSENIG, Sec'y and Ass't Mgr. 

Artificial Ice 

Absolutely Pure 

Sold by 

Boise Cold Storage Company, Ltd. 

304 South 16th St., Boise, Ida. 

Bell Phone 82 Ind. Pnone 38 



Bayhouse Floral Co. 

Wholesale and Retail Dealers in 

Cut Flowers and Plants 

Wedding Boquets and 'Decorations a 
Specialty. All Kinds of 
Funeral Designs. 

Boise, - - - Idaho. 



COLUMBIAN CLUB 



WE are living 
in an age of 
wonderful 
achievements and 
in no line of effort 
have greater im- 
provements been 
made than that of 
laundering. We 
have the most up- 
to-date and com- 
plete laundry plant 
in Idaho and al- 
ways adopt all new 
ideas that prove to be real improvements. 



TROY LAUNDRY 

Bell Phone 810. BOISE, IDAHO. Ind. Phone 188. 





— — 


— 

T 


Boise Furniture Co. 

-<^r~^— _ ^ana^ 908 Main St. 


_ 

1 






I II ILli II li ' il l 






COOK BOOK 



Whitehead's 



Drug Store= 

Headquarters for 

Meyer Bros. "Pure Food" Powdered 

SPICES 

Bought direct from the grinders and guaranteed 
full strength and absolutely pure. Ask for our 
own Flavoring Extracts in bulk. 

W. S. Whitehead, 

Captitol Hotel Block, Boise, Idaho 



rr % 

Boise Merc. Co., Ltd. 

712 IDAHO ST. - - BOISE, IDAHO 

Quality First, I& ward 
Not How Cheap, low 

x GOOD 

ARE OUR MOTTOS 

A first grade article does not cost as much 
more than a poor one as many think at first 
glance. Looking to net results a first class 
article is cheaper than the inferior AT ANY 
PRICE. 



COLUMBIAN CLUB 



INDEX ... 



B 

BREAD, ROLLS, Etc.— 

Brown Bread— Mrs. Tipton 137 

Brown Bread— Mrs. A. W. Beck 137 

Boston Brown Bread— Mrs. W. Keeffe 138 

Boston Brown Bread — Mrs. Savidge 138 

Baking Powder Tea Rolls— Mrs. J. D. Agnew 141 

Beaten Biscuits— Mrs. E. S. Hinks... 142 

Bread Sticks— Mrs. J. M. Haines 145 

Brown Nut Bread— Mrs. Jas. A. Hays 136 

Corn Bread— Mrs. R. S. Shaw 1 138 

Corn Bread— Mrs. S. H. Hays 139 

Cream Muffins— Mrs. E. S. Hinks 143 

Cream Scones — Miss O'Conner 145 

French Pancakes — Mrs. L. Logan 144 

Graham Gems — Mrs. J. K. Loree 140 

Hot Cakes— Mrs. E. S. Hamaker 144 

Irish Biscuits — Mrs. Thos. Davis 140 

Johnny Cake 138 

Muffins— Mrs. Willard F. White...: 142 

Muffins— Mrs. L. Logan 143 

Mush Biscuits — Mrs. L. Logan 145 

Parker House Rolls — Miss Long 141 

Parker House Rolls— Mary A. Holliday 141 

Pancakes— Mrs. S. M. Blandford 144 

Rice Waffles— Mrs. J. M. Johnson 146 

Salt Rising Bread— Mrs. O. V. Allen 136 

Steamed Brown Bread — Lucy E. Nourse 137 

Spider Corn Cake— Mrs. J. T. Laughlin 139 

Southern Aunties' Biscuits — Mrs. Wise 142 

Sour Milk Muffins— Mrs. E. W. Johnson 143 

Sticks — Mrs. Edwin Hinks 143 

Steamed Brown Bread— Mrs. H. N. Coffin 137 

White Bread 135 

White Bread— Mrs. W. D. Springer 135 

Whole Wheat Gems— Mrs. J. D. Agnew 140 

Waffles 146 



COOK BOOK 



BEVERAGES - 

Chocolate — Mrs. J. A. Hays 161 

Coffee 161 

Cocoa — Miss Long 162 

Egg Nog 164 

Grape Nectar 163 

Iced Coffee — Lucy E. Nourse ^ 162 

Orange Phosphate f 162 

Lemonade— Mrs. McCrum 163 

Mulled Grape Juice or Claret— Mrs. Beatty.fT 163 

Raspberry Shrub 162 

Roman Punch — Winifred C. Deary 164 

Tea 162 

Unfermented Grape Juice — Gertrude L. Hays 164 

c 

CAKES- 

Brown Fig — Louise Johnson Ill 

Dried Apple— Effie G. Paling....' 112 

Dried Apple, plain — Mrs. Samuel H. Hays.'. 112 

English Fruit— Mrs. A. W. Beck , Ill 

Fruit, 20 pounds— Mrs. Crutcher 109 

Fruit — Mrs. Forshay Ill 

Fig 112 

Mrs. Crutcher's Fruit Cake 110 

Nut Fruit— Mrs. C. C. Anderson . . . : 110 

Pound— Mrs. Jos. Pinkham 108 

Pound— Mrs. A. Rossi ' 109 

Six Egg Cake— Mrs. A. Rossi 109 

Devil's Food— Mrs. R. S. Shaw 123 

Spice — Mrs. Houston 123 

Nut Loaf— Mrs. Louise Eoff 123 

Chocolate— Mrs. L. Logan.. ". 124 

Brandy Nut— Winifred C. Deary 124 

Brown Nut — Mrs. J. D. Agnew 125 

Pork— Mrs. Geo. E. Paddock 125 

Rocky Mountain— Mrs. Geo. Wise 126 

Nut Filling— Mrs. J. M. Haines 126 

Caramel Cake Filling— Mrs. Stewart 126 

Chocolate Icing— Mrs. S. H. Hays 126 

Caramel Icing — Mrs. Pierce 127 

Milk Icing— Mrs. Pierce 127 

Boiled Frosting— Mrs. E. H. Maberly 127 

Chocolate Filling— Mrs. R. H. Johnson 127 



COLUMBIAN CLUB 



Coffee Filling— Mrs. Emily Davis 127 

Angel Filling— Mrs. L. Logan 128 

German Apple — Mrs. Cohen 128 

White Pound— Mrs. J. F. Ailshie 128 

Potato— Mrs. 0. V. Allen / 113 

Fruit Cup— S. Belle Chamberlain 113 

Blackberry— Mrs. R. S. Shaw 113 

Hickory Nut— Mrs. Rossi 113 

Spice— Mrs. Geo. H. Stewart 114 

Just Lovely— Mrs. H. E. Neal 114 

Fig— Mrs. H. E. Neal 114 

Mother Roberts' Sponge Cake 115 

Variety Cake— Mrs. H. J. Roan 115 

Sponge — Mrs. Ross Cartee 115 

Buttermilk 115 

Plain Cup— Mrs. Witham 115 

White— Mrs. Tipton 116 

White— Mrs. Aikman 116 

Sunshine — Mrs. Tipton 117 

Tilden— Mrs. W. E. Pierce. . . * 117 

Angel Food— Mrs. Beck 117 

Angel Food — Mrs. Loree 117 

Angel— Mrs. E. H. Maberly. . . 117 

Tutti Fruti— Mrs. C. L. Sweet 118 

Marble— Mrs. A. W. Beck 118 

Orange 118 

Orange— Mrs. Max Hirsch 119 

New England Layer — Mrs. Geo. Wise 119 

Fresh Apple— Mrs. L. Logan 119 

Orange Sponge — Mrs. Cobb 120 

Sponge — Mrs. Tipton 120 

Velvet Sponge— Mrs. A. W. Beck 121 

Buttermilk— Mrs. L. Logan 121 

Cream — Mrs. Roan 121 

Chocolate— Mrs. Tipton 122 

Chocolate Caramel — Mrs. Forshay 122 

Brown — Mrs. J. H. Hawley 123 

CAKES— Small— 

Bangor Brownies — Harriet O'Connor 104 

Cookies — Catherine Moore 102 

Cookies — Mrs. Forshay 102 

Cookies — Mrs. J. W. Morten 103 

Cottage Pudding— Mrs. W. H. Dunton 105 



COOK BOOK 



Cream Puffs— Mrs. C. K. McCrum 105 

Doughnuts— Mrs. C. K. McCrum 106 

Doughnuts— Mrs. A. Holliday 107 

Doughnuts — Mrs. Geo. PI. Stewart 107 

Doughnuts— Mrs. Tipton 107 

Ginger Bread— Mrs. O. V. Allen 105 

Ginger Bread — Mrs. E. W. Johnson 105 

Macaroons — Mrs. Thos. Davis 106 

Marguerites— Mrs. Geo. Wise 106 

Nut Cookies— Mrs. C. F. Pike 102 

Oatmeal Cakes— Mrs. A. Eoff 103 

Oatmeal Cookies— Mrs. C. C. Anderson... 104 

Peanut Cookies 103 

Rocks— Mrs. Forshay 103 

Soft Gingerbread— Mrs. Geo. H. Stewart 106 

CHEESE- 

Cheese Balls— Mrs. O. V. Allen 76 

Cottage 77 

Escalloped— Mrs. M. D. Lovell 76 

Fondu— Mrs. M. D. Lovell 75 

Fanny Bloomfield-Ziesler's — Mrs. N. M. Perkins.. 77 

Golden Fleece— Miss Tage 77 

Jelly— Mrs. N. M. Perkins 75 

Souffle — Clementine Seller 76 

Straws— Mrs. W. H. Dunton 77 

CHAFING DISHES- 

Chocolate Creams 170 

Creamed Chicken — Mrs. Jones 166 

Curried Oysters — Marguerite N. Lemp 168 

Fig Panoche — Laurina Sonna 170 

Eggs with Cheese— Mrs. J. C. Davis 166 

Eggs, a la Italienne 166 

Lobster, a la Hollandaise — Mrs. Lemp 165 

Lobster, a la Newberg— Mrs. J. M. Haines 167 

Lobster, a la Poulette— Mrs. O. V. Allen 168 

Marsh Mallows— Elizabeth Hays 168 

Pan Roast 169 

Panoche— Mrs. C. C. Anderson 169 

Panned Oysters 167 

Fondant Cream 170 

Risotto — Mrs. Bradley Sheppard 167 

Saute of Kidney — Mrs. Bradley Sheppard 167 



COLUMBIAN CLUB 



Sardines, a la Sterneau 166 

Saute Bananas— Mrs. W. H. Dunton 170 

Scrambled Eggs with Tomatoes — Mrs. S. J. Jones. . 169 

Welsh Rarebit— A. Sonna 165 

E 

ENTREES 

Broiled Veal Kidney — Mrs. Dawson 41 

Chicken Croquettes— Mrs. E. M. Hoover 39 

Calves Brains— Mrs. W. B. Williamson... 39 

Creamed Oysters— Mrs. F. R. Coffin 42 

Calves Liver and Bacon .• 43 

Croquettes— Mrs. M. H. Coffin 45 

Chicken Croquettes 44 

Cream Sauce — Miss L. Long 43 

Fritters — Mrs. Leonard Logan 40 

Fish and Macaroni Scallop — Mrs. Louise Eoff 39 

Meat Croquettes— Mrs. Cobb 44 

Nut Croquettes— Mrs. C. B. Hurtt 43 

Potato Dumplings — Mrs. A. Rossi 42 

Rice Fritters— Mrs. E. M. Hoover 44 

Salmon in Mold— Mrs. E. M. Hoover 41 

Sweetbreads— Mrs. C. O. Ballou 42 

Sweetbread Croquettes — Mrs. L. Logan 42 

EGGS— 

Boiled— Mrs. W. D. Springer 59 

Breakfast— Mrs. W. D. Springer 61 

Creamed— Mrs. J. H. Lynch 60 

A la Creme — Mrs. W. D. Springer 60 

Gems — Mrs. Williams . . 61 

Golden Rod on Toast— Mrs. W. B. Williamson 62 

In Tomatoes — Miss Cox 61 

On Toast— Airs. W. B. Williamson 60 

Omelet, Tomato Sauce — Carrie C. Twogood 62 

Omelet, Ham 62 

Omelet — Mrs. Leonard Logan 63 

Poached 59 

Rumpled — Mrs. Williams 60 

Shirred— Miss Cox 60 

Swiss — Mrs. Holman 61 



COOK BOOK 



F 

FISH- 



Baked Shad or Halibut— Mrs. H. E. Neal 23 

Baked Crab— Mrs. L. P. Grunbaum...' 23 

Breaded Fish— Mrs. M. C. Ustick 25 

Boiled Salmon— Mrs. M. C. Ustick 25 

Baked Salmon, Spanish — Mrs. Charles Kingsley. ... 25 

Court Boullion ( 18 

Codfish Balls— Mrs. M. C. Ustick. . .' 25 

Deviled Crab— Mrs. D. J. Cohen 24 

Deviled Crab— Mrs. C. O. Ballou 24 

Fish Turbot— Winifred C. Deary 20 

Fish Roll— Lena Shoup 21 

Fried Oysters — Mrs. John Rader. . . 27 

Fish Turbot— Mrs. George Clithero 21 

Finnan Haddie — Winifred C. Deary 23 

Halibut with Dutch Sauce— Mrs. M. E. Ustick.... 26 

Lobster Chops— Mrs. Cobb 24 

Oyster Cocktail— Mrs. Louise Eoff 26 

Oyster Cocktail— Mrs. S. M. Blandford 26 

Steamed Fish— Mrs. H. E. Neal 22 

Steamed Salmon — Mrs. C. C. Anderson 22 

Salmon Turbot— Mrs. D. D. Williams 21 

Salmon Souffle— Mrs. Beatty '. 20 

Stuffing for fish 20 

FROZEN DAINTIES— 

Cranberry Frappe — Mrs. Twiggs 132 

Coffee Sauce for Ice Cream 133 

Frappe— Mrs. Geo. H. Stewart 132 

Frozen Peaches — Miss Tage 134 

Lemon Ice — Mrs. J. H. Richards 132 

Maple Mousse— Mrs. Perky * 130 

Mint Punch— Mrs. N. M. Perkins 131 

Maple Bisque— S. Belle Chamberlin 131 

Mousse 132 

Milk Sherbet— Mrs. Frank Nourse ■ 134 

Neapolitan Ice Cream — Mrs. A. L. Richardson.... 133 

Parfait— Mrs. John T. Morrison 130 

Pineapple Sherbet 131 

Pineapple Cream — Mrs. Fraser 131 

Raspberry Sherbet — Mrs. Grunbaum 130 

Sultana Roll— Harriet O'Conner 131 

White Velvet Sherbet— Mrs. O. V. Allen . 133 



COLUMBIAN CLUB 



FOREIGN DISHES— 



Alpen Butter— Mrs. L, P. Grunbaum 183 

Canadian Scrapple — Mrs. C. R. Woodworth 183 

Chicken, Spanish — Mrs. Dawson 179 

Chile con Carne— Mrs. F. P. King 182 

French Oyster Soup — Mrs. Dawson 182 

Holland Bread— Mrs. L. P. Grunbaum 182 

Hot Tamales— Mrs. K. I. Perky 179 

Mexican Meat Balls— Mrs. F. P. King 181 

Mexican Rice and Tomatoes — Mrs. F. P. King.... 181 

Minced Beet — Mrs. Dawson 184 

Noodles— M. Heuschkel . 178 

Noodles for Soup — Lena Fong ! 178 

Ojalda— Mrs. W. H. Ridenbaugh Y. 183 

Spanish Chicken— Mrs. M. E. Ridenbaugh. .\ 179 

Spanish Curry— Mrs. J. D. Agnew 180 

Spanish Bun— Mrs. F. T. Wyman 180 

Spanish Macaroni — Mrs. Geo. H. Wyman 181 

Swedish Timbale Cases— Mrs. Nourse 181 

Vienna Cutlets— Mrs. L. P. Grunbaum 182 

H 

HINTS FOR PARTIES - 

Chicken Salad— Mrs. Louise Eoff 185 

Creamed Chicken— Mrs. Louise Eoff.. 185 

Grape Juice Punch— Mrs. Louise Eoff 185 

Menu— Mrs. Cobb < 186 

Punch for Weddings— Mrs. Cobb... 186 

J 

JELLIES, ETC— 

Canning Fruit— Miss Long 147 

Currant Jelly— Mrs. K. I. Perky.... 148 

Citron Preserves — Mrs. W. D. Springer 150 

Chipped Pears— Mrs. J. T. Morriscon 151 

Candied Orange Peel— Mrs. S. H. Hays 153 

Conserve — Mrs. Joy 153 

Currant or Cherry Conserve— H. J. A 154 

Cold Chili Sauce— Mrs. J. T. Morrison 154 

Chili Sauce— Mrs. Houston 154 

Chili Sauce— Mrs. Morrow 155 

Chow Chow — Mrs. C. Adams 155 

Chow Chow, uncooked — Mrs. J. B. Morrow 156 



COOK BOOK 



Cucumber Pickles (uncooked) — Mrs. E. Wyman.. 157 

Dill Pickles— Mrs. E. Cohen 157 

Fresh Cucumber Pickles — Mrs. Chas. Chrisman . . . . 160 

Grape Jam — Mrs. Ridenbaugh 149 

Ginger Pears — Mrs. W. D. Springer 149 

Green Tomato Pickle— Catherine Moore 156 

Green Tomato Soy— Mrs. Tipton 157 

Jellies — Miss Anna Long 147 

Mixed Pickles— Mrs. A. Rossi 158 

Mustard Pickles — Mrs. Kinyon . . . 159 

Orange Marmalade — Abigail L. Robb 149 

Orange Marmalade — Mrs. L. Logan 150 

Orage Marmalade — Mrs. C. C. Anderson 150 

Oil Pickles— Miss O'Connor 160 

Pineapple Jelly 148 

Pickled Cherries, sweet — Airs. C. E. Chrisman.... 151 

Pickled Cherries 152 

Pickled Green Tomatoes and Cucumbers — Mrs. 

Picalilli— Mrs. W. E. Pierce..' 155 

Charles Adams 158 

Pear Conserve— Mrs. M. D. Lovell 152 

Peach Pickles — Catherine Moore 153 

Red Raspberry Jelly— Mrs. W. D. Springer 148 

Rhubarb Marmalade — Mrs. L. Logan 149 

Spiced Cherries — Mrs. A. EofT 151 

Spiced Prunes or Peaches — Mrs. Stewart 152 

Spiced Gooseberries — Mrs. Joy 153 

Shirley Sauce — Mrs. Bradley Sheppard 157 

Tutti Frutti— H. J. A 154 

Tomato Higdom— Mrs. Geo. H. Stewart 158 

Tomato Catsup — Mrs. Morrow 159 

Water Melon Pickles— Mrs. J. B. Morrow 160 

Yellow Tomatoes, preserved 151 

M 

MEATS— 

Beef Loaf— Mrs. Sarah S. Long 31 

Beefsteak Rolls— Mrs. Sarah Coffin 31 

Crown Roast of Lamb — Harriet O'Conner 29 

Chicken with Noodles— Mrs. M. H. Coffin 33 

Chicken Terrapin — Mrs. A. L. Richardson 35 

Chicken, Fried— Dolly Twitchell 35 

Chicken, Smothered — Mrs. L. Logan 34 

Chicken Pie— Mrs. L. D. Allred 32 



COLUMBIAN CLUB 



Hams, to pickle — Georgia T. Yates. 32 

Mock Duck— Mrs. E. M. Hoover 31 

Meat Balls— Mrs. E. T. Wells , 32 

Pork or Lamb Chops 32 

Pot Roast— Mrs. Roan 30 

Pot Roast— Mrs. William Bryon 30 

Rissoles of Cold Meat— Mrs. Roan 32 

Roast Duck — Mrs. Ridenbaugh 33 

Scrappel — Mrs. L. Logan 34 

Veal Loaf— Mrs. Winifred C. Deary 31 

P 

PASTRY - 

Apple Pie— Mrs. Geo. H. Stewart 99 

Cream Pie — Louise Johnson 93 

Cream Pie— Mrs. F. Nourse 93 

Cocoanut Pie 94 

Chess Pie — Marguerite Allen 94 

Chocolate Pie— Mrs. M. D. Lovell 95 

Chocolate Pie— Mrs. C. W. Purcell 95 

Date Pie— Luella Marcellus 98 

Lemon Pie — Mrs. S. J. Jones 96 

Lemon Pie — Mrs. Williams 96 

Lemon Pie— Mrs. R. H. Johnson 97 

Mince Meat— Mrs. D. W. Springer 100 

Mince Meat— Mrs. Forshay 100 

Mince Meat Recipe— Mrs. J. H. Hawley 101 

Pumpkin Pie 97 

Pumpkin Pie— Mrs. Williams 97 

Raisin Pie— Mrs. H. B. Bryan 98 

Raisin Pie— Mrs. Tipton '. . 98 

Sour Cream Pie— Mrs. Frank Coffin 95 

Sour Cream Pie— Mrs. S. H. Hays 95 

Squash Pie— Mrs. Frank Coffin 97 

Strawberry Pie— Mrs. R. S. Shaw 99 

PUDDINGS- 

Amber— Mrs. J. D. Cohen 79 

Bavarian Cream— Mrs. W. T. Booth 79 

Bread— Mrs. Williams 81 

Black Pudding— Mrs. Nixon 84 

Baked Indian— Mrs. Savidge 88 

Baked Indian — Luella Marcellus 88 

Chocolate Blanc Mange — Mrs. Houston 81 



COOK BOOK 



Cake Crumb — Mrs. Tipton 82 

Crumb — Mrs. Forshay 82 

Cherry Snow— Mrs. A. W. Beck 84 

Cranberry — Mrs. G. Clithero 85 

Cup Custards— Georgia T. Yates 79 

Corn Starch Blanc Mange — Mrs. A. F. Long 80 

Chocolate— Mrs. Geo. H. Stewart 80 

Date— Mrs. C. C. Anderson 86 

Fancy — Mrs. Grunbaum . . . . ; 82 

Fruit Dumplings — Mrs. C. W. Purcell 84 

Fig— Mrs. H. M. Regan 86 

Honeycomb — Mrs. Samuel H. Hays 87 

Hard Sauce 96 

Lemon Meringue — Mrs. W. H. Ridenbaugh 78 

Lemon Sauce — Mrs. Long 92 

Lemon Puffs— Mrs. Walter Keeffe 91 

Orange Charlotte— Mrs. H. M. Regan 83 

Orange Pudding— Mrs. O. V. Allen 83 

Pineapple Cream — Mrs. Tipton 78 

Prune Whip — Mrs. Stephenson 81 

Peach Pudding — Mrs. J. M. Johnson 83 

Prune— Mrs. Tipton 85 

Peach Cup— Mrs. Tipton 86 

Plum— Mrs. R. Aikman 87 

Rice— Luella Marcellus 80 

Raisin Puffs— Mrs. F. Nourse 91 

Snow— Mrs. R, S. Shaw 80 

Steamed— Mrs. G. W. Bruce 85 

Suet— Mrs. Geo. H. Stewart 87 

Steamed Fruit — Mrs. Savidge 88 

Sweet Potato — Mrs. Forshay 91 

Sauce— Mrs. Purcell 92 

Strawberry Sauce — Mrs. Purcell 92 

Tapicoa Cream— Mrs. W. H. Gibson 78 

s 

SOUPS— 

Brown Bannock — Mrs. M. E. Ridenbaugh 8 

Cream of Celery — Mrs. Geo. H. Stewart 8 

Clam Boullion — Marguerite Nolan Lemp... 9 

Corn — Mrs. Dawson 10 

Bisque of Oyster— Mrs. M. C. Ustick 10 

Cream Satin— Mrs. M. E. Ridenbaugh 11 

Cream of Tomato— Mrs. C. O. Ballou 11 



COLUMBIAN CLUB 



Cream of Salmon — Mrs. Geo. H. Stewart 13 

Cream of Rice — Mrs. H. E. Neal 13 

Celery— Mrs. H. E. Neal . 14 

Codfish Chowder — Mrs. Collister 14 

Corn Chowder — Mrs. Geo. Wise 14 

Clam Chowder — Mrs. Leonard Logan 16 

Dumpling — Laurina Sonna 15 

Louisiana Gumbo — Mrs. G. H. Hackett 16 

Mushroom — Mrs. Geo. Redway 9 

Mushroom — Mrs. Twiggs 10 

Noodle 15 

Onion — Mrs. Calvin Cobb 9 

Oxtail— Mrs. W. B. Williamson 12 

Potato— Mrs. O. V. Allen 12 

Tomato— Mrs. Frank Coffin 11 

Tomato — Mrs. Savidge , 11 

Tomato— Mrs. H. E. Neal 11 

Tomato— Mrs. D. D. Williams 12 

Tomato Boullion— Mrs. F. B. Kinyon 12 

Tapioca Cream— Mrs. T. E. Logan 16 

SAUCES— 

Hollandaise— Mrs. Beatty 36 

Horseradish — Mrs. Leonard Logan 38 

Liver and Lemon — Mrs. Leonard Logan 37 

Mushroom— Mrs. Leonard Logan 38 

Potato Stuffing— Mrs. W. Ridenbaugh 37 

Sauce for Fish— Mrs. M. C. Ustick 37 

White Sauce 36 

SALADS - 

Aspic Jelly 74 

Beet — Mrs. Mariner 66 

Chicken — Mrs. W. D. Springer 64 

Chicken— Mrs. J. H. Lynch 64 

Cherry — Mrs. Cox 66 

Cauliflower— Mrs. H. E. Neal 67 

Cabbage— Mrs. J. M. Haines 68 

Cheese and Celery— Mrs. H. B. Bryan 69 

Cauliflower— Mrs. PI. B. Bryan 69 

Cream Dressing 73 

Daisy— Mrs. Mitchell 65 

Dressing, to utilize Eggs — Mrs. Hoover 71 

Dressing, without Oil — Mrs. Cartee 72 



COOK BOOK 



Fruit — Mrs. Jas. Hays 65 

French — Mrs. M. E. Ridenbaugh 68 

Fruit— Mrs. A. P. Wilson 71 

French Dressing — Mrs. J. D. Agnew 73 

Grape— Mrs. Ustick 67 

Lobster — Mrs. Kinyon 65 

Metropolitan — Mrs. J. H. Richards 68 

Mayonnaise — Louise Johnson 73 

Mayonnaise — Mrs. L. Logan 74 

Oyster— Mrs. Ustick 67 

Pear and Nut— Mrs. Miller 64 

Potato— Mrs. D. D. Williams 66 

Potato, Cream Dressing — Georgia T. Yates 66 

Roosevelt — Mrs. Nourse 67 

Salmon — Miss Cox 65 

Shrimp, in tomato cup — Mrs. O. V. Allen 69 

Sour Cream Dressing — Mrs. M. E. Ridenbaugh .... 72 

Tomato— Mrs. Carol L. Sweet 67 

Tomato Jelly— Mrs. Ustick 70 

Tomato— Mrs. H. E. Neal 70 

Veal— Mrs. A. P. Wilson 71 

Waldorf— Mrs. A. W. Beck 69 

SANDWICHES- 

Anchovy : . . 175 

Astoria 175 

Beef 172 

Boston 175 

Candied Cherries 174 

Celery 171 

Cheese 174 

Chicken 172 

Chicken Liver 173 

. Club House 172 

Cucumber 171 

Eastern Oysters, fried 175 

Egg 171 

Fig Canopies 176 

Ham 173 

Lettuce 175 

Lobster 176 

Nasturtium 172 

"Pate de Foie Gras" (Mock) 176 

Pecan 173 



COLUMBIAN CLUB 



Peanut 174 

Peanut Butter 173 

Sweetbread 174 

Salmon 174 

Salted Almonds 177 

Sardine 171 

Shrimp 176 

Tomato 172 

Walnut k 173 

V 

VEGETABLES - 

Brunette Potatoes — Mrs. Charles Purcell 49 

Baked Beans— Effie G. Paling 50 

Baked Beans— Mrs. C. W. Purcell 50 

Baked Tomatoes 53 

Baked Tomatoes 54 

Cronstades — Harriet O'Conner 58 

Creamed Potatoes 47 

Creamed Potatoes — Mrs. Calvin Cobb 48 

Creamed Carrots — Mrs. Balderston 50 

Creamed Onions — Mrs. Meholin 52 

Creamed Cauliflower 53 

Cabbage, au gratin — Mrs. Geo. Redway 56 

Cabbage, with Cream Sauce— Mrs. M. P. Meholin . . 56 

Escalloped Potatoes — Georgia T. Yates 48 

Escalloped Onions — Mrs. Haines 51 

Egg Plant and Cheese— Mrs. E. C. Cook 55 

Ellen's Hot Slaw— Mrs. Geo. H. Roberts 57 

Fried Egg Plant 54 

Macaroni, Cheese and Tomatoes — Mrs. W. B. Wil- 
liamson 55 

Macaroni, baked — Mrs. Pierce 55 

Macaroni and Creese — Miss Tage 56 

Potato, au gratin — Marguerite Nolan L,emp 47 

Potato, au gratin — Mrs. Beatty 47 

Potato Chips — Mrs. Loree 48 

Potato Croquettes, stuffed— Mrs. J. M. Haines 49 

Parsnips 57 

Swedish Timbales— Mrs. W. H. Gibson 57 

Stewed Cabbage— Mrs. W. H. Gibson 57 

Sauce for Spaghetti — Mrs. Calvin Cobb 54 

Spinach — Mrs. M. P. Meholin 54 

Sweet Potato, Southern style — Mrs. R. H. Johnson 49 

Sweet Potato — Mrs. Pierce 50 

Sweet Potato, baked— Mrs. Geo. E. Paddock 50 

Scalloped Onions — Mrs. J. M. Johnson 51 

Stuffed Onions— Mrs. N. M. Perkins 51 

Stuffed Peppers — Marguerite Nolan Eemp 52 



ERRATA: On page 115, an error occurs in the recipe for 
"Variety Cake." It should read: 

One-half cup butter, one and one-half cups sugar, one-half 
cup sweet milk, two cups flour, two teaspoonsful baking powder; 
to one-half of this add one-half teaspoonful cinnamon and all- 
spice each, and one cup of raisins. Bake whole cake in two tins 
and put together with any desired frosting. 

Mrs. H. J. Roan. 




1 




